Finnish Root Vegetable Hash with Pork Sausages from Scrambled

INGREDIENTS:

• 1 small red onion, sliced
• 3 pork breakfast sausage, sliced into rounds
• Olive oil
• 2 new potatoes (or other medium waxy potatoes), sliced thinly into half-moons
• Kosher salt
• 3 small beets (preferably both golden and red), cooked, sliced into ½-inch rounds
• Unsalted butter
• Freshly cracked black pepper
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped chives
• 2 eggs

COOKING INSTRUCTIONS:

1. Heat a large skillet over medium-high heat, and once hot add a tablespoon of olive oil. Add onion and sausage to the pan, tossing occasionally. Let them cook for about a minute before adding potatoes, salt and a bit more olive oil to the pan--you want everything to develop a nice golden color.
2. Add beets after a moment and season with salt, toss and let the vegetables fry and caramelize. Heat another skillet over medium-high heat and add about ½ tablespoon olive oil and 1 tablespoon butter then season with salt and pepper and let the butter melt.
3. Sprinkle dill and chives over the vegetable mixture and toss.
4. Once butter has melted, crack the egg into the pan and fry to your liking, swirling the pan to let the butter cook the top of the egg. Season with salt and pepper.
5. Toss the vegetables one last time before transferring to two serving plates. Gently slide one egg at a time out of the pan directly onto each hash and serve.