Thursday, September 24, 2009

Hash Browns with Sausages and Roasted Tomatoes

As with any good bed and breakfast, a hot breakfast is provided to their guests each morning. My parent's departure was today and I wanted to send them off with something filling and hot.

We received a cookbook from Joey's Aunt Trisha for our wedding entitled Easy Breakfast and Brunch and I was excited to have a chance to use it. I looked through the recipes until something caught my fancy and landed on Hash Browns with Sausages and Roasted Tomatoes. This breakfast turns out to take a lot of time but luckily I did a little planning ahead. Leave at least 40 minutes to make this unless you have either a helper or prep early.

I served this breakfast with fried eggs which were a pretty good accompaniment. I recommend serving this with some kind of egg.

Hash Browns with Sausages and Roasted Tomatoes
Serves 4 barely
1 1/2 lbs potatoes, diced
4 T butter
1 L onion, finely chopped
12 premium breakfast sausages
2 T olive oil
20 cherry tomatoes, on the vine (or a whole basket from the farmer's market)
1 T balsamic vinegar
salt and pepper

While making dinner, boil potatoes for 10-12 minutes until just tender. Store in a tupperware container in the refrigerator until morning.
Finely chop onion and place in a bag or tupperware in the refrigerator
Preheat oven to 400
1. Melt 4 T butter in a large non-stick frying pan. Add onions and saute 15 minutes until soft and golden.
2. While the onions are cooking, place the sausages on a roasting pan (although I just used a jellyroll pan). Toss with 1 T olive oil.
3. Spray another jellyroll pan with cooking spray. Toss the tomatoes on the prepared pan with the remaining olive oil
4. Mash potatoes slightly and season with salt and pepper. Add potatoes to the onions and cook 15-20 minutes until crispy
5. Meanwhile, put the sausages in the oven on the bottom shelf, cook 20 minutes, turning once.
6. After 5 minutes of cooking the sausages, place the tomatoes on the top shelf and roast 15 minutes.
7. Remove sausages from oven and let rest.
8. Remove tomatoes from oven and toss with balsamic vinegar. Put the tomatoes back in the oven and roast 5 minutes more.
9. Serve potatoes, sausages and tomatoes with their juices together with eggs.

(don't you love that spoon wearing the ladle hat? I wonder if my parents did that on purpose)


Jenny said...

You have to toss the sausage with some olive oil? Couldn't you cut that oil out so that the sausage just cooks in its own fat?

Carrie said...

The sausage didn't really seem to have any grease that it made for some reason