Turkey Breakfast Links with Lyonnaise Potatoes & Scrambled Eggs

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Turkey Breakfast Links with Lyonnaise Potatoes & Scrambled Eggs

*Lyonnaise potatoes

2 ¼ lb. Russet potatoes
3 tbsp. Olive oil
4 ea. Onions, medium size
To taste Salt & black pepper
3 oz. Butter, melted
1/3 cup Chopped Italian parsley

To Prepare:

  1. Preheat an oven to 375º F.
  2. Wash and peel the potatoes, then slice into 3/8 inch slices. Bring a pot of salted water to a boil; add the potatoes and blanch for 2–2 1/2 minutes. Immediately drain and cool on large sheet pan, being careful not to break up the potato slices.
  3. Heat the oil in a heavy-duty sauté pan over medium-high heat. Add the onions, salt and pepper and sauté for 8–10 minutes, then place the onions into a bowl.
  4. Using the same heavy-duty sauté pan, layer the potatoes and caramelized onions, then drizzle the melted butter over the potatoes and onions.
  5. Place the pan of potatoes in the preheated oven and bake for 12–15 minutes (potatoes must be firm but totally cooked).
  6. Portion with a spatula to keep the layers, then sprinkle each portion with chopped parsley.


8 ea. Breakfast sausage links
1 tbsp. Oil
2 portions Lyonnaise potatoes, hot*
4 ea. Eggs, scrambled, hot


  1. In a heavy-duty skillet, heat the oil over a medium heat. Add the breakfast sausages and cook to a golden brown.
  2. Arrange the sausages, potatoes and scrambled eggs on two plates.
  3. Serve.
Serve with confidence.®


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