Danish Sausage, Egg & Potato Hash

Ingredients

• 3 sausages, blanched & sliced
• 1 1/2 tablespoons olive oil
• 8-10 baby potatoes, quartered (peeled or unpeeled, whichever you prefer)
• 2 large onions, finely chopped
• 4 slices rindless bacon, all fat removed, diced
• 2 tablespoons flat-leaf Italian parsley, chopped
• 4 baby beets, quartered (optional)
• salt
• fresh ground black pepper
• 4 eggs

Directions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   Then add the sausages and parsley and toss briefly.

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

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