Blue and Red Flannel Hash

• 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

1. Heat large nonstick skillet over medium-high heat.
2. Add sausage and saute until cooked through, about 10 minutes.
3. Using slotted spoon, transfer sausage to bowl.
4. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes.
5. Add potato and bell pepper; season with salt and pepper.
6. Reduce heat to low.
7. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.
8. Increase heat to medium-high.
9. Stir sausage, beets and half of parsley into potato.
10. Cook without stirring until hash begins to brown on bottom, about 5 minutes.
11. Sprinkle cheese over.
12. Remove from heat.
13. Cover and let stand 5 minutes.
14. Melt 2 tablespoons butter in medium skillet over medium-high heat.
15. Add eggs and fry to desired doneness.
16. Divide hash among plates; top with eggs.
17. Sprinkle with remaining parsley.

turkey sausages, red onion, butter, thyme, potato, red bell pepper, beets, parsley, crumbled maytag blue cheese, eggs

Taken from www.epicurious.com/recipes/food/views/blue-and-red-flannel-hash-848 (may not work)