Danish Sausage Egg Potato Hash
Start your day with a hearty and flavor-packed Danish Sausage Egg Potato Hash, a one-skillet wonder that combines crispy golden baby potatoes, caramelized onions, and smoky pork sausages. Topped with perfectly cooked eggs nestled into the hash and garnished with fresh parsley, this dish is a delightful balance of textures and savory goodness. Seasoned with paprika, garlic powder, and a touch of butter, this recipe is an effortless blend of comfort food and European-inspired elegance. Ideal for breakfast, brunch, or even dinner, this quick 40-minute recipe serves four and is perfect for sharing. Serve it straight from the skillet with crusty bread or a fresh side salad for a satisfying, rustic meal.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 4 pieces Danish sausages (or any pork sausages)
- 1 large yellow onion
- 4 large eggs
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
Instructions
Wash the baby potatoes and cut them into small bite-sized cubes. Set them aside.
Slice the Danish sausages into thin rounds. Peel the yellow onion and slice it into thin strips.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the cubed potatoes to the skillet and season with paprika, garlic powder, salt, and black pepper. Cook for 12-15 minutes, stirring occasionally, until the potatoes are golden brown and tender.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sausage slices and cook for 5-7 minutes until browned and cooked through.
Add the sliced onions to the sausage skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the onions are softened and caramelized.
Combine the cooked sausages, onions, and potatoes in the larger skillet. Toss gently to distribute the flavors evenly.
Create 4 small wells in the hash mixture and carefully crack an egg into each well. Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are set but the yolks remain runny (adjust the timing based on your preferred doneness).
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the hash.
Serve the Danish Sausage Egg Potato Hash warm, directly from the skillet, with an optional slice of crusty bread or a side salad.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.2 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3250 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
