Danish Hash With Fried Eggs Recipes

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
• Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
• Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
• Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Steps:

• Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
• Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

Steps:

• Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
• Put the remaining butter in the skillet and saute the potato until they are turning brown.
• Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary.

Steps:

• 1. In a wide frying pan over medium heat, melt 3 tablespoons of butter.
• 2. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes).
• 3. When onions are cooked, transfer to another container and keep warm.
• 4. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm.
• 5. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through.
• 6. Add beef to container with onions and potatoes; keep warm.
• 7. Again using the same frying pan add broth, worcestershire, salt and pepper.
• 8. Cook over high heat until reduced by about half; then pour over hash mixture.
• 9. Mix lightly but thoroughly.
• 10. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired.
• 11. Spoon hash onto a warm platter and arrange eggs on top.
• 12. Garnish with the lettuce and tomatoes.