Prep 10 mins
Cook 20 mins
A Danish breakfast or brunch dish, adapted from a recipe on Australian chef Huey's website, and posted for the 2005 Zaar World Tour.
- 3 sausages, blanched & sliced
- 1 1⁄2 tablespoons olive oil
- 8 -10 baby potatoes, quartered (peeled or unpeeled, whichever you prefer)
- 2 large onions, finely chopped
- 4 slices rindless bacon, all fat removed, diced
- 2 tablespoons flat-leaf Italian parsley, chopped
- 4 baby beets, quartered (optional)
- fresh ground black pepper
- 4 eggs
- 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.
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.