Ingredients
8 to 10 frozen fully cooked breakfast sausage links4 cups diced red potatoes (about 1-1/2 pounds)4 medium carrots, diced2 green onions, thinly sliced (white and pale green parts only)2 tablespoons extra virgin olive oil1 tablespoon red wine vinegar1 tablespoon plus 2 teaspoons snipped fresh dill, divided 1 teaspoon kosher salt1/2 teaspoon coarsely ground pepper, divided 1/4 teaspoon crushed red pepper flakes2 tablespoons crumbled feta cheese1 tablespoon butter4 large eggs2 tablespoons maple syrup
Preparation
In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next 5 ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.
Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.
