Zutaten für Danish Sausage Egg Potato Hash
- 250g Danish sausages (or your favorite sausage)
- Olive Oil
- Baby Potatoes
- 1 medium onion, thinly sliced
- Rindless Bacon
- Flat Leaf Italian Parsley
- Baby Beets
- Salt
- Fresh Ground Black Pepper
- 4 large eggs
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Zubereitung von Danish Sausage Egg Potato Hash
- Blanch the sausages in simmering water for 5-7 minutes, or until firm to the touch. Drain well, let cool slightly, and chop into bite-sized pieces.
- Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the diced potatoes and cook, stirring occasionally, until tender (about 8-10 minutes).
- Add the sliced onions and diced bacon to the pan. Sauté until the onions are golden brown and the bacon is crispy (about 5-7 minutes).
- Stir in the chopped sausages and parsley. Toss briefly to combine.
- Add the diced beetroot (if using), salt, and pepper. Continue to toss, adding 2-3 tablespoons of water if the mixture becomes too dry.
- Taste and adjust seasoning as needed. Spread the mixture evenly in a serving dish and keep warm by covering with foil.
- Heat the remaining 1 tablespoon of oil in a clean large non-stick pan over medium heat. Fry the eggs to your desired doneness.
- Place the fried eggs on top of the potato and sausage hash. Sprinkle with extra parsley.
- Serve immediately in the center of the table with plenty of warm crusty bread.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
30g
Fat
47g
Carbs
20g
