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Preheat the oven to 375°F (190°C).
Cook the sausages: Heat the olive oil in a pan over medium heat. Slice the sausages and cook until browned and cooked through. Set aside.
Prepare the potatoes: Peel and slice the potatoes into thin rounds. Parboil them in salted water for 5 minutes and drain well.
Make the sauce: In a bowl, whisk together the sour cream, milk, salt, and pepper. Add the shredded cheese and mix until smooth.
Assemble the bake: In a greased baking dish, layer the parboiled potatoes, followed by the cooked sausage slices. Pour the sour cream mixture over the top and spread evenly. Crack the eggs on top of the casserole, spacing them out evenly.
Bake: Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the eggs are set and the top is golden and bubbly.
Serve: Garnish with fresh herbs and serve hot.
Serving and storage tips:
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