Lindsay Rae from The Violet Hour is one my Twitter BFFs and she requested the recipe for taties 'n eggs (which is a meal oft mentioned in Between). My hubs wrote out the recipe and so I have it here to share with all of you!
Taties 'N Eggs
2 Lbs (900 grams) Yukon Gold Potatoes
2 Tbs (30ml) Vegetable oil
8 oz. (225g) Breakfast or Country sausage
2 oz. (50g) Shredded Cheddar Cheese
8 Large eggs
1 Tbs (15ml) Butter
Salt and Pepper to Taste
Preheat the oven to 450 degrees (230 C). Cut the potatoes into even cubes approximately ¾ of an inch square (1.5 to 2 cm). Potatoes can be peeled or the skin can be left on for a more “rustic” meal. Rinse the cut potatoes under cool water, drain well, and dry on towels. Place the potatoes in a large bowl, drizzle with the oil, and toss to coat thoroughly. Place the potatoes on a cookie sheet and roast until golden brown, about 20 minutes.
While the potatoes roast, brown the crumbled breakfast sausage in a skillet over medium high heat. Drain the sausage on paper towels and reserve. Wipe out the skillet and add the butter. When the butter stops foaming, add the eggs, cooking for about 2 minutes. When the whites begin to set, add 2 Tbs (30 ml) of water and cover the skillet. Cook, covered, until the whites have set and the yolks are still soft, about 3-4 minutes more.
Place the hot, roasted potatoes, the drained sausage and the shredded cheese into a large serving bowl. Top with the eggs. Using two large spoons cut the eggs into the potato mixture, mixing all the ingredients into a rough hash. Season with salt and pepper and serve!
Makes about 4 servings