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
- Heat large nonstick skillet over medium-high heat.
- Add sausage and saute 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.
- 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.
- Melt 2 tablespoons butter in medium skillet over medium-high heat.
- Add eggs and fry to desired doneness.
- Divide hash among plates; top with eggs.
- 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)