Brunch Hash & Egg Bake
"When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for eight, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia..."
INGREDIENTS
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2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
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1 pound Johnsonville® Ground Mild Italian sausage
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1 large onion, finely chopped
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1/4 cup olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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8 large eggs
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1 cup crumbled feta cheese
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Minced fresh parsley
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