Danish Sausage, Egg & Potato Hash

"A Danish breakfast or brunch dish, adapted from a recipe on Australian chef Huey's website, and posted for the 2005 Zaar World Tour."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Blanch the sausages in simmering water until they are firm to the touch, drain well and, when cool enough to handle, chop them into bit-size pieces.
  • Heat a thin layer of oil in a large non-stick pan and sauté the potatoes until they are tender.
  • Add the onions and bacon and sauté until the onions are golden.
  • Then add the sausages and parsley and toss briefly.
  • Add the beetroot and seasonings and continue to toss, adding a little water if needed. Taste for seasoning and spread the mixture out in one layer in a serving dish, and keep warm. Simply covering with foil will suffice.
  • Heat a little oil in a large non-stick pan and fry the eggs over a medium heat until they are just set, or set the amount you like.
  • Place the eggs on top of the vegetable/bacon hash, together with a sprinkling of parsley.
  • Serve in the centre of the table with lots of warm crusty bread.

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Reviews

  1. Cooked this for breakfast this morning, for the family. It was very good. I omitted the baby beets, kids do not like beets, nonethe less,it was a great combination of bacon, sausage, and baby potatoes. Next time I will probably add the beets, and cut down on the salt. I might of put too much salt in, it was only a pinch. It was also a very easy dish to make. Thanks for the recipe.
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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