[Skip to Content]

Breakfast Potato Medley

Recipe Image: Breakfast Potato Medley


Ingredient Measurement
RoastWorks®: Roasted Potato Medley 6/2.5lb 40.0 oz
Italian pork sausage, ground 16.0 oz
Onion, diced 16.0 oz
Red bell pepper, diced 8.0 oz
Eggs, large 12.0 count
Salt 2.0 tsp
Black pepper, cracked 1.0 tsp
Parmesan cheese, shredded 2.0 oz
Chives, finely chopped 1.0 tbsp


  • Prepare a shallow pan with boiling water to poach eggs.
  • Place the RoastWorks Potato Medley on a half sheet pan sprayed with pan release.
  • Bake in a preheated oven at 375°F for 15 to 20 minutes.
  • While the potatoes are baking, crumble the sausage into a skillet over medium-high heat and cook until golden brown.
  • Using a slotted spoon, remove the cooked sausage from the skillet leaving the fat.
  • Add the onions and peppers to the skillet and continue to cook over low heat until tender and translucent.
  • Add the cooked potatoes and sausage back to the skillet, sauté over low heat.
  • Meanwhile poach the eggs to desired doneness.
  • Pour the cooked potatoes into a shallow serving dish, nest the eggs into the potatoes, sprinkle with salt and pepper.
  • Garnish the dish with Parmesan cheese and chives.

Yield: 12.0 Servings (9.0 oz)


RoastWorks®: Roasted Potato Medley 6/2.5lb