Mediterranean Breakfast Hash

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Servings: 4
  • 2 tbsp Filippo Berio Olive Oil
  • 1 tbsp Filippo Berio Red Wine Vinegar
  • 12 oz Italian sausage, casings removed
  • 5 yellow-fleshed potatoes, cut into 3/4-inch chunks
  • 1 onion, chopped
  • 2 large cloves garlic, minced
  • 2 tsp dried oregano
  • 3/4 tsp salt
  • 3/4 tsp freshly ground pepper
  • Pinch hot pepper flakes
  • 2 Roma tomatoes, chopped
  • 4 eggs
  • 1/3 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley
      • Heat oil in large, straight-sided skillet set over medium-high heat; crumble in sausage and cook for about 5 minutes or until browned. Stir in potatoes, onion, garlic, oregano, salt, pepper and hot pepper flakes.
      • Cook, partially covered, for 15 to 20 minutes or until potatoes are tender and golden brown, stirring occasionally. Stir in tomatoes. Make 4 divots and crack an egg into each spot. Scatter feta over top; sprinkle with vinegar. Season with additional salt and pepper.
      • Cover and cook for 5 to 7 minutes or until egg whites are set and yolks are cooked as desired. Sprinkle with parsley.




    Ingredient: Eggs

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Greek

    Product: Olive Oil

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