1lbpotatoes(2-3 medium potatoes, or 2 cups thawed hash browns)
1teaspoonsalt, or more to taste
1lbItalian sausage, about 4-6 sausages, removed from casings
1yellow onion, diced
1/2cupgrated cheddar cheese
black pepper, to taste
Preheat oven to 400F. Spray a large baking dish with non-stick spray.
Shred the potatoes using a grater, and add 1/2 teaspoon salt to the potatoes. Drain the shredded potatoes by placing them in a colander in the sink. You might need to squeeze some of the water out by hand.
Spread the shredded potatoes (or thawed hash browned potatoes) on the bottom of the baking dish. Use 2-3 sheets of paper towels to absorb extra moisture by dabbing the potatoes. Bake the potatoes for 15 minutes, then remove the dish from the oven. It is OK if the potatoes are not fully cooked yet.
Meanwhile, heat your frying pan and add the sausage meat and onion slices to the pan. Cook stirring frequently for 10 minutes, breaking up the sausages into smaller chunks with a spatula. Add the baby spinach, stir, and cook for another 2 minutes until the spinach wilts.
Layer the sausage mixture on top of the potatoes. Be careful not to touch the hot baking dish! Layer the shredded cheese over the sausage. Make 6 wells on top of the cheese, and carefully crack an egg into each well. Sprinkle the eggs with salt and pepper.
Bake for 15 minutes until the egg whites are set and the yolks are still runny, or longer if you prefer. Remove from heat and let cool for 5 minutes. Serve with a side salad, fresh avocado, or buttered toast.