Blood Sausage Hash with Fried Eggs

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 2 large russet potatoes, diced small
  • 1 cup diced onion
  • 1 cup bell pepper, diced
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • ¼ tbsp smoked paprika
  • Salt and pepper
  • 16 oz ConGusto Morcilla Blood Sausage, sliced
  • 3 tbsp butter
  • 4 large eggs
  • 2 scallions, diced

Instructions
 

  • Preheat oven to 400 degrees F.
  • Place cubed potatoes in a bowl and toss with olive oil, garlic powder, oregano, and smoked paprika. Season well with salt and pepper and toss to coat. Spread the potatoes on a foil-lined baking sheet in a single layer. Transfer to oven and roast for 20-25 minutes, or until golden and tender.
  • In a large pan add 1 Tbsp butter, onions, and bell pepper. Cook over medium-low for 5 to7 minutes, or until vegetables are soft.
  • Add the sausages to the onion and pepper and cook until golden browned, and fully cooked through. Return the potatoes back to the pan with the sausage mixture.
  • In a nonstick skillet add the remaining butter. Add the eggs, one at a time, into the skillet and cook until whites are fully cooked and yolk is done as desired. Season with salt and pepper.
  • Divide the potato-sausage mixture among the plates, and top each plate with a fried egg. Garnish with sliced green onions and serve.