Come and get it, breakfast served!
Ever buy Italian sausage? I love the hot version and the sweet version and when you put them together you get a fantastic combination. Sometimes a sweet bite followed by a little heat.
I first use this combination of sausage in my Spinach Fettuccini with Sweet and Hot Italian Sausage and was one of the dishes I use to make when I catered. I made it several times before I made it for my family. I made it for one party and someone at that party wanted me to make the exact same meal for a party she was giving. By the time I had made it three times I decided I needed to try this dish (I had really never eaten it, only tasted different parts of the dish); it was wonderful and the flavors of the hot/sweet have stayed one of my favorites.
There are a lot of foods that are just made for each other (a match made in food heaven.) Like salty/sweet, bacon/eggs, popcorn/Milk Duds (my favorite), and what would spaghetti be without meatballs. And, we can’t forget cookies and milk or biscuits and gravy.
Do you have any combinations of foods or combinations of flavors that are your favorites? If so, leave me a comment.
BLAST FROM THE PAST: Salad Luke is a recipe that I recreated after having it at Luke restaurant in New Orleans. Give it a try, it’s a beautiful presentation for any dinner party.
All the ingredients for a savory brunch dish.
Brown the hash browns in skillet and then put into a buttered casserole dish at least 2″ deep.
Take the sausage out of casing and brown in skillet.
Brown the peppers and onions for a few minutes then add in the mushrooms. When they are almost done and browned a little put these on top of the casserole dish that has the hash browns. Then top this with the browned sausage.
Pour the beaten eggs and seasonings over the casserole and top with cheese and bake.
- 1/2 pkg. shredded hash brown potatoes
- 1 lb. Italian sausage
- 1/2 orange bell pepper
- 1/2 red bell pepper
- 8 oz. carton mushrooms, halved
- 1/2 c. onion slivered
- 8 eggs
- 2 tsp. fresh oregano, chopped
- 1 tsp. sea salt
- black pepper to taste
- 4Tbs. olive oil
- 1/2 c. mozzarella cheese
- Remove the sausage from the casing and cook chopping up as you go until it is no longer pink. Set aside.
- Put the 2 tablespoons of olive oil in a large skillet and add the thawed hash browns and cook on medium-high heat until browned on both sides. Put the hash browns in a buttered or sprayed casserole dish.
- Put the remainder of the olive oil into same skillet and add the peppers and onions and saute for 56 minutes until they start to cook. Add in the mushrooms and cook for another 2-3 minutes.
- Beat the eggs, salt, pepper and oregano.
- Put the vegetables on top of the hash browns that you have put in the casserole and top with the sausage.
- Pour the beaten eggs over the casserole and top with the cheese. Bake in 350° oven until the eggs have set. This make take 20-30 minutes. Test with fork to make sure all the eggs are set before serving.
- Remove from oven when done and cut into squares and serve.
- You can also add some parmesan cheese to the top of the casserole.