- 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 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.
- 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.