Salsa Verde Baked Eggs With Hash

With the same three recipes being rotated every week, you could say I was in a bit of a Sunday breakfast rut.  One particular Sunday we came home from church and all I had on hand were eggs, frozen Potatoes O’Brien, and a half pound of bacon from the Sunday before.  First thought that came to mind were bacon and eggs.  Then I remembered a bottle of this super yummy Roasted Salsa Verde I had kicking around from a meal made that week. Then pulling from my days of Food Network marathon watching, I recalled Ina baking eggs in the oven.  I couldn’t find her recipe, but I remember her using cream, cheese, herbs, and eggs.  I worked it out in my head whipped it up, and a new Sunday breakfast for the rotation was born.

Friends, so tasty!  Plus it just looks pretty, making it a great breakfast to serve to overnight guests.  I have made it twice now with both tots and hubby cleaning their plates.  I did leave the Salsa Verde out of the kids dishes, as the brand I had was a little spicy – but you could replace it with a mild green chile sauce if you like.  Get the full recipe and steps after the jump!

Salsa Verde Baked Eggs With Hash Recipe

Ingredients:

6 cups frozen Potatoes O’Brien

½ pound of bacon

2 garlic cloves minced, or garlic powder if you don’t have fresh garlic on hand

1 cup Salsa Verde – plus extra for serving on top

8 eggs

Handful of cilantro

salt and pepper

Directions:

Preheat oven to 350° and prepare 4 single serve baking dishes with cooking spray or a thin coat of butter.  You could use one large baking dish as well.

1. cook potatoes according to package instructions or however you like in a large skillet – season with your favorite spices
2. cook bacon in separate skillet or bake in oven – drain onto paper towels and brake into bite size pieces
3. add bacon and garlic to potatoes and allow garlic to cook just until fragrant and remove skillet from heat
4. spread ¼ Salsa Verde onto the bottom of each dish, then layer hash mixture on top – should be about 1 cup each
5. crack 2 eggs over each being careful not to break the yolk

Cook for about 12 minutes, or until eggs are cooked to your liking.  The first time I made this, I was worried that the eggs didn’t look cooked, and actually ended up with a firm yolk. They were a little overcooked.  The second time around I took them out when the white didn’t jiggle, and the yolk was like an over medium.  I left my kids in a little longer to make sure everything was cooked through.  Let stand for a few minutes and then serve with more Salsa Verde and cilantro.

This is a very forgiving recipe, you really can just throw in what you have and can’t go wrong. Use sausage in place of the bacon, throw in veggies left over from the week, maybe add cheese?  Endless possibilities.

How about you, is Sunday breakfast a big deal around your house?  I try to make something special every week and would love to hear any new ideas!

Happy Tuesday friends!  Thanks for stopping in and we will see you tomorrow.

~Destri

Tagged as: breakfast