Golden roasted potatoes, sweet potato fries, apple gouda sausages, fresh kale from the garden and over easy eggs. Baked on a parchment lined sheet pan, this makes for a tasty and easy to clean up meal.
Talk about tasty! The apple gouda sausages and sweet potatoes really made this dish for me. The fresh taste of the kale from my aunt’s garden was a nice finishing touch.
Here is what you need:
2 cups mini russet, red or golden potatoes
1 cup Sweet potatoes cut with a crinkle knife or pre-cut sweet potatoes fries
1/2 cup largely diced red onion
6 eggs (more if you really love eggs or have more people to feed)
2 sausage links (I used apple gouda sausage)
2 packed cups of kale (stems removed)
Salt and pepper to achieve desired taste
Prep all your ingredients before you start. Cut your potatoes in half or quarter if larger. You need them to all be similar in size for even baking.
Place your potatoes and sweet potato fries on a parchment lined baking sheet and lightly coat with oil. Season with salt and place in the oven at 350 degrees until lightly golden brown. Remove from the oven an add your sausage and onions. Mix with a turner to coat with the oil left over in the pan and return to the oven to get a nice carmelized crust on the outside of your sausage. Remove from the oven, place kale, brushed with oil, around the outer edge of the pan and crack your eggs over the potatoes/sausage. Using foil, create a tent over the top of the pan. Making sure the foil does not come in contact with the eggs. This will keep moisture from escaping as easily, cook the egg whites faster without drying out your kale.
Once your egg whites are firm, remove from the oven and let rest for a few minutes to cool before serving. I served mine strait from the pan. The eggs don’t stick to the parchment and once done, I just crinkled up the paper and threw it away. Simple as that! No pans to wash! Breakfast complete.