Danish Sausage, Egg & Potato Hash

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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