• 3 pounds yellow potatoes, cubed
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves (optional)
• 1/2 cup onion
• 1/2 pound Jimmy Dean’s Maple Sausage or 4 Maple Sausage Patties cut into small pieces

For the Hollandaise Sauce:

Potato Instructions

• Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
• Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.
• Once potatoes are nearly done cooking melt 1 tbsp. butter in a sauté pan and add the onions. When they begin to soften, add the maple sausage in small pieces and continue to sauté until the sausage is fully cooked or warmed (if using pre-cooked patties).
• Toss the cooked sausage and onions with the already prepared hash browns.
• Sprinkle with Parmesan and garnished with parsley, if desired.
• Prepare Eggs and Sauce

Parmesan Hollandaise Sauce