Need I say more?
Hash browns might be king of breakfast spuds, but these smashed and loaded breakfast potatoes are coming for the crown. Topped with sausage, scrambled eggs, and melted cheddar, these crispy smashed potatoes will delight breakfast and brunch lovers alike.
Cooking in boiling salted water ensures perfectly smashable, well-seasoned potatoes. Don’t skimp on the salt in the water: two tablespoons might seem like a lot, but it’ absolutely necessary to achieve potatoes that are well seasoned all the way through. Also, make sure the potatoes are completely tender before draining—but not mushy or falling apart. I like to use a metal cake tester to check for doneness: as soon as it slides smoothly into the center of the spud, they’re good to go.
Smashing is unquestionably the fun part of this recipe, but don’t get carried away. Demolition is not the goal here. Instead, use a flat-bottomed glass or measuring cup to carefully press each potato out into an even ½” thickness. The smashed potato may want to stick to the bottom of the glass; if that happens, I find it easier to try sliding the glass off the potato instead of pulling it straight up and away.
Everyone has their own preferred way to cook scrambled eggs. This method is the one of the most straight-forward, but a light touch and medium heat is key. It’s also important to remember that the eggs will be going into a hot oven for 3-5 minutes once they’re on top of the potatoes. So make sure the scrambled eggs are set, but still pretty soft when they come out of the pan. No one wants rubbery eggs.
Enjoy!
Smashed and Loaded Breakfast Potatoes
(Serves 4-6)
1 ½ lb. small yellow potatoes, such as baby Yukon gold
¾ tsp. Diamond Crystal kosher salt, divided, plus more for the water
1 tbsp. plus 2 tsp. vegetable oil, divided
6 oz. ground breakfast sausage, preferably pork
3 large eggs
¾ c. (3 oz.) cheddar cheese, shredded
Freshly ground black pepper, for serving
Ketchup or hot sauce, for serving, optional
Instructions
Preheat the oven to 450 degrees F, rack in the middle position.
Combine potatoes and 2 tablespoons kosher salt in a medium pot and cover with 1” cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender but not mushy, about 15 minutes.
Drain potatoes and return to pot. Place pot back over low heat and cook, shaking the pot occasionally, until potatoes are dry, about 30 seconds.
Meanwhile, in a medium nonstick pan, heat 1 tablespoon oil over medium heat. Add sausage and cook, breaking up into medium-sized crumbles with a wooden spoon, until no longer pink, 8-10 minutes. Transfer sausage to a clean plate with a slotted spoon and reserve sausage fat separately. Set both aside, wipe out pan, and reserve.
On a bare metal sheet pan, toss dried potatoes with 2 tablespoons reserved sausage fat and ½ teaspoon salt. Spread out on sheet. Using the flat bottom of a glass or measuring cup, lightly smash each potato out to ½-inch thickness.
Transfer baking sheet to oven and roast until crispy and golden-brown on the bottom and edges, 20-25 minutes.
While the potatoes are roasting, make the scrambled eggs. In a small bowl, whisk eggs until homogenous. Add remaining two teaspoons oil to the clean nonstick pan and place over medium heat. Add eggs and cook, stirring constantly, until small curds form, 1-2 minutes. Season with ¼ teaspoon salt and continue to cook until just set, about 1 minute more. Remove to a plate and set aside.
Sprinkle crispy potatoes with about ½ cup cheese, then top with scrambled eggs and sausage crumbles. Sprinkle with remaining cheddar cheese. Return baking sheet to oven and bake just until cheese is melted, 3-5 minutes longer.
Serve immediately with ketchup or hot sauce as desired.
Originally posted September 8, 2024.
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