Serves 4
Adapted from Homemade Decadence
- 2 1/2 pounds (about 5) russet potatoes, sliced in 1/2 inch thick rounds
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/4 - 1/2 teaspoon cayenne pepper (depending on desired spiciness)
- 1 pound italian sausages, casing removed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 4 large eggs
- hot sauce, salsa, pickled jalapenos, cilantro, sour cream for serving
Place the oven rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with aluminum foil. Put potatoes on the baking sheets in one layer. Drizzle with olive oil.
In a small bowl combine salt, pepper, garlic powder, and cayenne pepper. Sprinkle half on the potatoes and reserve half.
Bake the potatoes, rotating the sheet halfway through, until golden brown and crispy (about 25-30 minutes).
Meanwhile: heat a cast iron skillet over medium-high heat. Add the italian sausages and cook while breaking up the meat until browned. Add onion, garlic, and red pepper flakes and cook for about 5 more minutes until onions are softened. Transfer the meat to a paper towel lined bowl.
In the same skillet over medium heat, melt 1 tablespoon of butter. Add the flour and whisk. While constantly whisking, slowly pour in the milk. Add the rest of the seasoning blend. Cook and whisk until sauce has thickened (about 6 minutes). Turn off heat and whisk in the cheese until it's melted.
In a small nonstick skillet, fry eggs over easy with the remainder tablespoon of butter.
Transfer potatoes to a platter or individual plates, top with cheese sauce, then sausage mixture, then eggs and any toppings you desire.
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