Stuffed potatoes with fried eggs

Votes: 1

How to Make Stuffed Potatoes with Scrambled Eggs

Time: 1 hour 35 minutes
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 1556, total fat 139 G., saturated fats 39 G., proteins 41 G., carbohydrates 42 G., fiber 6 G., cholesterol 346 mg, sodium 1435 mg, sugar 12 G.

A stunning presentation of hash browns with eggs for a Sunday brunch. Baked potato bowls are filled with shredded cheddar and sweet-and-spicy fried ground beef with maple syrup. Served with a fried egg and a dollop of green onion sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Potato

2 potatoes
Olive oil
220 g of thinly sliced champignons
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, seeded and finely chopped (optional)
4 green onions (light parts separated from dark tops)
30 g unsalted butter
4 large eggs
1 cup grated soft cheddar

Homemade sausage with maple syrup

450 g of minced pork
2 tbsp. maple syrup
2 tsp chopped fresh sage
2 teaspoons of salt
1 teaspoon fennel seeds
1 teaspoon granulated garlic
1 tsp granulated onion
1 teaspoon red pepper flakes
Mix all ingredients in a large bowl..

Sour cream with green onions

1 cup sour cream
1/4 cup chopped chives
Mix the ingredients in a small bowl..

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, minced pork, sweet pepper, champignon mushrooms, cheddar cheese, maple syrup, sour cream, sage, fennel seeds, onion powder

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Boil the potatoes whole in the microwave according to your microwave's instructions until tender to the touch, 5-6 minutes. Alternatively, bake the potatoes in the oven at 200°C (400°F) until tender, about 45 minutes. Set the potatoes aside to cool and handle. Once cool, cut the potatoes in half and carefully scrape out 1-2 tablespoons of the pulp to create bowls from the skins.

Place the potato bowls, cut-side up, on a baking sheet. Drizzle generously with olive oil and sprinkle with salt and black pepper. Bake until golden brown and crisp, about 10 minutes. Set aside.
Homemade sausage with maple syrup:

In a large heavy-bottomed skillet over medium heat, heat 1-2 tablespoons of olive oil and add the sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher. Once the sausage begins to brown, add the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated, 4-5 minutes. Add the bell pepper and the white and light green parts of the green onions and cook, stirring occasionally, until tender, 5-7 minutes. Season with salt and pepper to taste.

Note

A potato masher is ideal for mashing sausages so they cook evenly.
Meanwhile, heat a large nonstick skillet over medium heat and add the butter. Heat until the butter melts and begins to foam. Carefully crack the eggs into the skillet, keeping them as close to the surface as possible. Season the eggs with salt and pepper. Fry them sunny-side up for 3-4 minutes.
While the eggs are frying, add the cheddar to the potato bowls and let melt for 1-2 minutes.
Assembling stuffed potatoes with fried eggs:

Scoop a heaping spoonful of sour cream with green onions into the bottom of a potato bowl. Divide the fried sausage and mushrooms evenly among the potato bowls. Top with an omelet and a spoonful of sour cream with green onions. Sprinkle with the remaining green onions and serve.