Beet Hash with Spicy Chicken Sausage and Soft-Cooked Eggs

Name: Beet Hash with Spicy Chicken Sausage and Soft-Cooked Eggs
Yield: Serves 6 as a Main Course
Ingredients: 6 large eggs; Freshly ground pepper; 1 tbsp. fresh thyme leaves; 1 large yellow onion, cut into ½-in/12-mm dice; Kosher or fine sea salt; 2 lb/910 g red-skinned, Yukon Gold, or Yellow Finn potatoes, peeled and cut into ½-in/12-mm dice; 8 oz/225 g spicy Italian chicken sausages (about 2 links); 4 tbsp/60 ml. olive oil

Preparation info

Serves
6
as a Main Course

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Consider this as a main course for weekend brunch or even Sunday supper—it’s all about comfort food. Adding beets puts a spin on classic potato hash, bringing a shock of color and an earthy sweetness to an otherwise traditional dish. Bring out the hot sauce if your guests want some spice—that’s traditional, too.

Ingredients

4 tbsp/60 ml. olive oil
8 oz/225

Main course
Supper
Brunch

Method

In a 12-in/30.5-cm frying pan, preferably cast iron, heat 2 tbsp of the oil over medium heat and swirl to coat the pan. Add the sausages and brown on all sides until cooked through, about 8 minutes. Remove the sausages from the pan and set aside to cool.
Reduce the