4 large yukon potatoes, chopped 1″ pieces
1 large yellow onion chopped, 1″ pieces
2 teaspoons mixed herbs, such as thyme and oregano (adjust to taste)
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes (optional, but great for that little kick of heat)
4 pre-cooked chicken sausage, sliced in half
Melt 1 tablespoon of butter with olive oil over medium heat into large non-stick skillet.
Arrange potatoes into one layer of non-stick skillet.
Cover and cook until bottom of potatoes is crispy brown then flip and add onion. Add herbs, salt and pepper to taste.
Potatoes should be cooked until crispy on the outside and soft in the middle and the onions have softened and started to caramelize.
Push hash mixture to one side of pan and add sliced sausage and cover. Cook until one side of sausage is crispy brown.
In a separate large skillet, melt the remaining butter and add eggs careful to not break the yolk. Drizzle water along the edge of the eggs all around the pan – this is the key to a perfectly basted egg.
Cover and allow to cook approximately 2 minutes. I like the yolk runny. The consistency is between a poached egg and an egg over easy.
To serve: layer your individual plates by adding first the hash mixture then two slices of chicken sausage cross wise and slide two eggs on top of each plate.