1/2 of a 17.3-oz. package puff pastry sheets (1 sheet), thawed
1/4 c. sour cream
1/4 c. finely shredded cheese of your choice (about 1 oz.)
1 c. shredded peeled russet potato
Ground black pepper
4 pork sausage links (about 4 ounces), cooked and cut into 1/2-inch pieces
(Note: I only had bacon, so I substituted 1/4-1/2 c. of crumbled cooked bacon)
2 medium green onions, thinly sliced (about 1/4 cup)
Unfold the pastry sheet onto a baking sheet. Prick the center of the pastry sheet. Prick thoroughly with a fork. (Cook's Note: Pricking is VERY IMPORTANT, as you will be big bubbles of raised crust, if you don't!)
For this recipe, I used my standard Wilton brownie pan which is 10" W x 10" L x 2" H, and the sheet fit perfectly inside it.
Peel potato and use a grater to shred it.
Before adding potatoes to the skillet, I squeezed the excess water out with my hands, over the sink.
Cook shredded potato in a couple of teaspoons of oil over a medium high skillet for approximately 7 minutes to soften. Otherwise, the potatoes may not come out as tender just from oven baking.
Stir the sour cream, cheese and potato in a medium bowl.
Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.
Spread mixture to edges
Bake for 15 minutes. Remove from oven.
Arrange the sausage, bacon (or other meat of your choice) on the pastry.
Carefully crack 1 egg into each corner on the potato mixture (for a sunny-side up look). Cook's Note: My adaptation was to add softly-scrambled eggs across the top of crust.
Add eggs and meat
Return to oven and bake for 10 minutes or until the eggs are softly set (if you used the sunny-side up option).
After baking 10 minutes, time for garnish...
Sprinkle with the green onions and additional cheese, if desired.
(Cook's Note: After garnishing, I put the pan BACK in the oven for 2 minutes while oven was off, just to melt the cheese a bit, without browning it.) Here's the final product!