Danish Sausage Egg Potato Hash

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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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Steps

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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.

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Heat a thin layer of oil in a large non-stick pan and saut the potatoes until they are tender.

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Add the onions and bacon and saut until the onions are golden.

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Then add the sausages and parsley and toss briefly.

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Add the beetroot and seasonings and continue to toss , adding a little water if needed.

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Taste for seasoning and spread the mixture out in one layer in a serving dish , and keep warm.

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Simply covering with foil will suffice.

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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.

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Place the eggs on top of the vegetable / bacon hash , together with a sprinkling of parsley.

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Serve in the centre of the table with lots of warm crusty bread.

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Ingredients

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sausages, olive oil, baby potatoes, onions, rindless bacon, flat-leaf italian parsley, baby beets, salt, fresh ground black pepper, eggs