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Danish sausage, egg & potato hash

Method

  • Blanch the sausages in simmering water until firm to the touch. Drain well and, when cool enough to handle, slice and set aside.
  • Heat a thin layer of oil in a large heavy-bottomed pan and saute the potatoes until tender.
  • Add the onions with the bacon and fry until golden.
  • Then add the sliced sausages and 2 tbsp chopped parsley and briefly toss.
  • Add the beetroot and seasonings and continue to toss, adding a little water if needed. Then taste for seasoning and spread out in one layer.
  • Heat a little fresh oil in a large non-stick pan and fry the eggs over a medium heat until just set. Then place the eggs on top of the hash, together with a sprinkling of parsley.
  • Serve as is in the centre of the table with lots of crusty bread on the side.

Ingredients

  • 3 sausages, blanched & sliced
  • olive oil
  • 8-10 chats (baby potatoes), peeled & quartered
  • 2 large onions, finely chopped
  • 4 rindless bacon rashers, diced
  • 3 tbsp chopped Italian (flat leaf), parsley
  • 4 small beetroot, quartered (optional)
  • sea salt & freshly ground pepper
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm