Blue and Red Flannel Hash Recipe

Blue and Red Flannel Hash Recipe

  • 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. 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.
  2. 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.
  3. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.
  4. Divide hash among plates; top with eggs. Sprinkle with remaining parsley.