Baked sausage breakfast hash

Step 1

Bake seasoned potatoes 15 minutes at 200°C/400°F (180°C fan). Toss capsicum and onion with oil, salt & pepper, add to tray, toss. Dot with sausage meat (squeeze out), sprinkle with bacon, bake 35 minutes, tossing at the 20 minute mark. Reduce oven to 180°C/350°F (160°C fan). Make wells, crack in eggs, bake 7 minutes or until set to your taste.

Step 2

Preheat the oven to 200°C / 400°F (180°C fan-forced).

Step 3

Toss the potatoes with the oil and seasoning in a bowl. Spread on a lined tray, just big enough to hold everything in snugly rather than spread in a single layer (Note 3). Bake for 15 minutes.

Step 4

Capsicum and onion - Meanwhile, in the still-dirty potato bowl, toss the capsicum and onion with the oil, salt and pepper. Add to tray, then toss with the potatoes.

Step 5

Sausage & bacon - Squeeze dollops of the sausage meat out of the casings and dot them randomly on top (you could cut the sausages using a knife, but that just isn't as fun). Scatter with bacon.

Step 6

Bake 35 minutes - Bake 20 minutes. Toss, then bake for a further 15 minutes, or until potatoes are soft.

Step 7

Lower oven to 180°C/350°F (160°C fan).

Step 8

Eggs - Push the potato aside to make holes for the eggs. Crack eggs in. Return to oven for 7 minutes or until eggs are done to your liking (I like runny yolks which means just-set whites!).

Step 9

Serve - Scatter with parsley, then serve!