Blue and Red Flannel Hash

Name: Blue and Red Flannel Hash
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

10 ingredients

17 steps

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.
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.