Blue and Red Flannel Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets. Ingredients:
8 ounces hot italian turkey sausages, casings removed |
1 cup chopped red onion |
3 tablespoons butter |
3/4 teaspoon dried thyme |
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes |
1 cup chopped red bell pepper |
1 15-ounce can sliced pickled beets, drained, cut into 1/2-inch pieces |
4 tablespoons chopped fresh parsley |
3/4 cup crumbled maytag blue cheese |
4 eggs |
Directions:
1. Heat large nonstick skillet over medium-high heat. Add sausage and sauté until cooked through, about 10 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes. Add potato and bell pepper; season with salt and pepper. Reduce heat to low. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.
2. Increase heat to medium-high. Stir sausage, beets and half of parsley into potato. Cook without stirring until hash begins to brown on bottom, about 5 minutes. Sprinkle cheese over. Remove from heat. Cover and let stand 5 minutes.
3. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.
4. Divide hash among plates; top with eggs. Sprinkle with remaining parsley.
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