Description:

Savory breakfast torte with hashbrown potato crust.

Source:

Sandi L.

Serves/Makes:8 or more

Ingredients

• 12 eggs
• 3/4 cup (175 ml) whole milk
• 1 tsp (5 ml) salt
• 3/4 tsp (4 ml) freshly ground pepper
• 3 tbsp (45 ml) butter, divided
• 12 oz (336 grm). fresh breakfast links
• 2 cups (475 ml) sliced leeks, white and pale green parts only
• 1-1/2 lbs (.7 kg). russet potatoes, peeled, shredded, lightly squeezed
• 1 lb (.5 kg). fresh spinach
• 1-1/2 cups (350 ml) swiss or gruyere cheese, grated (4 oz (112 grm).)
• 1/2 cup (125 ml) grated Parmesan cheese (1-1/2 oz (42 grm).)
• 2 tbsp (30 ml) chopped fresh parsley, for garnish (optional)

Preparation

• Preheat oven to 350 degrees (175 C.).
• Whisk eggs,milk, salt and pepper in a large bowl; set aside.
• Melt 1 tbsp (15 ml) butter in a 12-inch cast iron or non-stick oven-proof skillet over medium heat.
• Add sausages and cook, turning until brown all over--about 10 minutes.
• Transfer to a plate.
• Add leeks to skillet; cook until wilted about 5 minutes.
• Add spinach and cook, stirring, until wilted.
• Transfer to a small bowl.
• Melt 2 tbsp (30 ml) butter in same skillet over medium heat.
• Add potatoes spreading out in a even layer.
• Cook without stirring until bottom edges are crisp and golden brown--about 10 minutes.
• Invert potato pancake onto a large plate/platter and slide back into skillet brown side up.
• Cook until bottom is golden brown--about 10 minutes.
• Arrange sausages in a spoke pattern on potatoes.
• Scatter spinach and leek mixture over pancake.
• Pour in the egg mixture.
• Sprinkle both cheeses over the top.
• Bake until casserole is puffed and golden brown--35-40 minutes.
• Slide onto a serving platter.
• Sprinkle with fresh parsley,
• Serve warm or at room temperature cut into wedges.

Comments

Recipe adapted from Bon Appetit magazine, Nov. 2011.

Sausage may be eliminated for a vegetarian dish.

Ground sausage or turkey sausage may be substituted and sausage used may be chopped or sliced before adding to the casserole.