It's been my experience that all you need is a double batch of this punch, some solo cups, and someone special to watch the sunset with. Memories will be made my friends, trust me :)
Such a great summer! Little get-togethers abound again with graduation parties, birthdays, backyard barbecues, and small gatherings for drinks and nibbles with friends to catch up on what you missed last year.
I've made this dish at least 5 times this summer (for brunch, lunch, and dinner), and the one thing I discovered is this: a much-needed bubbly glass of prosecco cuts right through the richness of the egg yolk and the spiciness of the sausage. That's just a little tip from me to you, because I love you. You're welcome :)
------------------------------------------------------
WHAT YOU WILL NEED:
(serves 4)
2 hot Italian sausages, casings removed
1 mild Italian sausage, casing removed
8 eggs (2 eggs per person)
4 potatoes, cut in bite size pieces
1 red bell pepper, cut in bite size pieces
1 small onion, cut into petals
fresh Italian flat-leaf parsley
paprika
garlic powder
salt/pepper
olive oil
cookie sheet/sheet pan
* NOTE: I like to serve this with grilled bread, that's been rubbed with a garlic clove
Preheat oven to 350 degrees.
Place potatoes, onion, and peppers on large baking sheet. Drizzle lightly with olive oil and mix with hands until all are coated. Sprinkle all over with salt and pepper.
Next, drop sausage in little balls all over the sheet pan. Sprinkle all over with garlic powder and paprika. Bake for 1 hour.
 |
| ready for the oven |
Approx 5 minutes before the sausage hash is done, fry your eggs.
 |
| out of the oven, ready for the eggs |
Finely chop a handful of fresh parsley and sprinkle on top of hash. Plate, and place fried eggs on top. Serve with grilled bread, if desired.
