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.
Provided by bluemoon downunder
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 621, Fat 31.8, SaturatedFat 9.4, Cholesterol 257.1, Sodium 551.6, Carbohydrate 61.9, Fiber 9.4, Sugar 7.5, Protein 21.8
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