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
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