If you want to prepare this dish the night before, get it to the point where your potatoes are cooked and you add the bacon and sausage back in. Wait until the morning to add the egg and cheese.

Equipment Needed

Measuring cups and spoons, a mixing bowl, a whisk, large cast-iron skillet or roasting pan, knife, cutting board and a cheese grater


Preheat the oven to 425°.

Dice the potatoes and onions into 1/2" cubes and chop the bacon into 1" pieces.

Add 2 litres of water to the skillet or pan and bring to a boil.

Add the potatoes and cook for 5 minutes or until slightly tender.

Remove the potatoes from the pan (set aside for later) and drain the water.

In the same pan, add the turkey sausage and place in the oven to roast for 15-20 minutes.

When complete, remove sausages from and set aside.

Add the bacon pieces to the same pan and place back in the oven for 15 minutes or until bacon is crispy.

Remove the pan from the oven and remove the bacon as well as half of the fat (set bacon aside, disregard fat). 

Add the diced potatoes to the fat left in the pan, season liberally with salt and pepper and stir thoroughly.

Place back into the oven and after 15 minutes add the diced onions.

Stir to combine and continue cooking for an additional 15 minutes or until potatoes are slightly crispy.

While the potatoes roast, slice the sausages into 1/2" pieces, shred the cheese and slice the tomatoes. Crack the eggs in a mixing bowl.

Remove the pan with the potatoes from the oven, add the bacon and sliced sausage and stir well.

Place back in the oven for an additional 10 minutes to rewarm the bacon and sausage.

Add 75 percent of the shredded cheese to the eggs, whisk and then add the mixture to the pan with the potato, bacon and sausage mixture.

Stir gently to combine and top with sliced tomatoes and the remaining cheese.

Bake one final time for 15 minutes.

When complete, remove from the oven and let stand for 10 minutes.

Cut into 12 portions and enjoy!