adapted from a recipe on Australian chef Huey's website, and posted for the 2005 Zaar World Tour. 4 servings 30 min 10 min prep
3 sausages, blanched & sliced 1 1/2 tablespoons olive oil 8-10 baby potatoes, quartered (peeled or unpeeled, whichever you prefer) 2 large onions, finely chopped 4 slices rindless bacon, all fat removed, diced 2 tablespoons flat-leaf Italian parsley, chopped 4 baby beets, quartered (optional) salt fresh ground black pepper 4 eggs
Blanch the sausages in simmering water until they are firm to the touch, drain well and, when cool enough to handle, chop them into bite-size pieces. Heat a thin layer of oil in a large non-stick pan and sauté the potatoes until they are tender. Add the onions and bacon and sauté until the onions are golden. Then add the sausages and parsley and toss briefly. Add the beetroot and seasonings and continue to toss, adding a little water if needed. Taste for seasoning and spread the mixture out in one layer in a serving dish, and keep warm. Simply covering with foil will suffice. Heat a little oil in a large non-stick pan and fry the eggs over a medium heat until they are just set, or set the amount you like. Place the eggs on top of the vegetable/bacon hash, together with a sprinkling of parsley. Serve in the centre of the table with lots of warm crusty bread.
spread your arms, hold your breath and always trust your cape.....