This year, my mom and I were actually in the same area of the country during Mother’s Day. To celebrate the day, I woke up early to make breakfast for her and my dad while they were visiting me in Pittsburgh.
This was what resulted.
It’s basically a one course baked egg dish that has pretty much everything you would want in a breakfast in one delicious concoction.
You want eggs? You got it.
Hash browns? They’re in there.
Sausage? No problem.
Start by preheating your oven to 350 degrees and placing your oven rack in the top third of the oven.
Whisk together the cream, 1 1/2 teaspoons of salt, and 3/4 teaspoon of pepper together in a bowl.
Next, melt 1 tablespoon of butter in a 12″ skillet over medium heat. Add the sausages and cook until they are browned all over, about 10 minutes. Transfer the sausages to a plate and add the leeks to the skillet. Season with salt and cook until they are wilted down, about 5 minutes. Once wilted, transfer the leeks to a small bowl and set aside.
Melt 3 tablespoons of butter in the same skillet and add the shredded potatoes in an even layer along the bottom of the pan and allow to cook until the bottom gets brown and crispy, about 10 minutes. Do not stir the potatoes while they are cooking during this phase.
Here is where the original recipe tries to give you elaborate instructions as to how to flip this huge layer of hash browns in one piece. In my mind, it cannot be done, but here are the verbatim instructions:
“Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.”
It took me about 15 seconds to realize that there was no way I could get these potatoes flipped in one elegant piece. My solution was to take a large spatula and basically flip the potatoes in three large pieces. Fear not, your dish will not be ruined. The potatoes are forgiving and can easily be “smushed” back into one large piece. At the end of the day, no one will be able to tell anyways because the whole thing is going to get covered up with eggs and other goodies….
Scatter the spinach, leeks and sausages over the hash brown layer, season with salt and pepper, then pour in the egg mixture. Sprinkle the Gruyère and parmesan over the whole dish and bake until the casserole is puffed and golden, about 35 to 40 minutes.
Serve warm or at room temperature. Clean up is minimal because everything was cooked in one skillet!
- 16 large eggs
- 1 1/4 cups heavy cream
- 1 1/2 teaspoons kosher salt plus more
- 3/4 teaspoon freshly ground black pepper plus more
- 5 tablespoons unsalted butter, divided
- 12 ounces fresh breakfast sausage links
- 2 cups sliced leeks, white and pale-green parts only
- 2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed (I just used frozen hash browns, thawed and squeezed out…)
- 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
- 1 1/2 cups (4 ounces) grated Gruyère
- 1/2 cup (1 1/2 ounces) grated Parmesan