Potato stacks with Portuguese sausage gravy

Steps

1. 1Infuse the butter

   Melt butter in a saucepan over medium-low heat. Add rosemary and thyme sprigs and let them infuse in the butter for 3–5 minutes. Remove herbs and let the butter cool slightly.

   ButterRosemaryThyme
2. 2Slice the potatoes

   Peel and thinly slice the potatoes into uniform rounds, about 2–3 mm thick.

   A mandoline makes this faster and ensures even slices.

   Potato
3. 3Assemble the potato stacks

   Line a loaf pan with parchment paper. Layer the potato slices vertically in the pan, brushing herb butter between every few slices. Pack tightly so the stack holds together. Drizzle any remaining butter over the top.

   PotatoButter
4. 4Bake the stacks45 min

   Cover the pan with parchment and bake at 180°C (350°F) for about 45 minutes, until the potatoes are tender when pierced with a knife. Uncover for the last 10 minutes to crisp the top if desired.

   Potato
5. 5Slice the sausage

   Slice the Portuguese sausage into bite-sized pieces.

   Sausage
6. 6Make the gravy

   In a saucepan, melt butter over medium heat. Add the sliced sausage and chili peppers. Cook, stirring occasionally, until the sausage is browned and the butter is slightly reduced and rich. Season with salt and pepper to taste.

   If the gravy feels too thick, add a splash of stock or water to loosen it.

   ButterSausageChili pepperSaltBlack pepper
7. 7Fry the eggs

   Heat a non-stick pan over medium heat. Crack the eggs into the pan and fry to your preferred doneness—sunny-side up, over-easy, or over-hard.

   Egg
8. 8Assemble and serve

   Remove the potato stack from the pan and slice into portions. Place each portion on a plate, spoon the sausage gravy over the top, and finish with a fried egg.

   Garnish with fresh herbs or a sprinkle of chives if you have them on hand.

   PotatoSausageEgg