- 1 pound russet or Yukon Gold potatoes, diced medium
- ½ Stick Vermont Smoke & Cure Summer Sausage
- 1 medium white onion, sliced
- ¼ cup extra-virgin olive oil
- Just Cook Herb & Coffee Rub
1) Preheat oven to 400 degrees. Toss together potatoes, onion, summer sausage and olive oil. Season with Herbed Coffee Rub.
2) Roast until until potatoes are tender when pierced with a knife and sausage is caramelized.
3) Top with a couple fried eggs, serve with a bacon bloody mary.