By Chef Rob Malone from The Turntable Restaurant in Tiffin, OH
Extra Thoughts: You can add or substitute spinach with mustard greens or arugula to bring a well balanced flavor to the sweet dish. This gives a little more peppery taste and combines all of the ingredients nicely. You can also add a pinch of chili flakes or smoked paprika for a spicier bite.
Food Prep: While your potatoes are roasting, cook the other ingredients for less time in the kitchen. You can also pre-cook your sausage and store in the fridge to later combine in the skillet.
Ingredients:
-1lb baby potatoes, halved
-8 oz breakfast sausage, crumbled or sliced
-1 medium onion, thinly sliced
-2 cups fresh spinach/collard greens/arugula
-4 large eggs
-3/4 cup shredded mozzarella
-2 Tbsp maple syrup
-Salt and black pepper
-2 Tbsp olive oil or butter
Directions (Roast the Potatoes):
1. Heat oven to 425 degrees.
2. Toss baby potatoes with olive oil + pepper + salt.
3. Roast 18-22 minutes until golden and tender
Directions (Cook Sausage):
1. In a large cast-iron skillet over medium heat, cook sausage until browned.
2. Add sliced onions and cook 5-6 minutes until soft and caramelized.
Directions (Maple Glaze):
1. Drizzle 2 Tbsp maple syrup into the pan.
2. Let bubble for 30 seconds so the sausage and onions get lightly glazed.
Directions (Potatoes & Spinach):
1. Add roasted potatoes to the skillet and toss.
2. Stir in spinach and cook until wilted.
Directions (Eggs & Cheese Finish):
1. Make 4 small wells in the skillet.
2. Crack eggs into the wells then sprinkle mozzarella over pan.
3. Cover and cook for 3-4 minutes until eggs reach desired doneness and cheese melts.