Gordon Ramsay’s Rustic Root Veg Hash with Fried Egg
Looking for a breakfast (or brunch) that’s hearty, colorful, and bursting with flavor? This rustic root vegetable hash with sausage and a perfectly fried egg delivers on all fronts. It’s comforting, satisfying, and just fancy enough to feel special—because hey, you deserve it.
Ingredients
1 small red onion, sliced
3 pork breakfast sausage, sliced into rounds
Olive oil
2 new potatoes (or other medium waxy potato), 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
Step-by-Step Instructions
Step 1: Build the Base of Flavor
Start by heating a large skillet over medium-high heat. Once it’s nice and hot, drizzle in about 1 tablespoon of olive oil—you want the pan glistening.
Toss in thinly sliced onion and crumbled sausage, letting them sizzle and start to brown. Stir occasionally to make sure everything cooks evenly and begins to develop that deep, caramelized color.
After about a minute, throw in your parboiled or diced potatoes. Add a pinch of salt and another small drizzle of olive oil. Let the mixture cook undisturbed for a bit—this helps the potatoes develop that beautiful golden crust we all crave.
Step 2: Add Color and Sweetness
Once the sausage and potatoes are starting to brown, stir in the diced beets. Season with a little more salt, give everything a good toss, and let it all fry together. The beets add an earthy sweetness and stunning color that turns this into a dish that looks as good as it tastes.
Step 3: Fry the Perfect Egg
While your hash is finishing up, heat a second skillet over medium-high heat. Add ½ tablespoon of olive oil and 1 tablespoon of butter. Season the butter with a pinch of salt and pepper—yes, season your fat!
Once the butter melts and starts to bubble, crack in your fresh egg. Let it fry until the edges are golden and crispy but the yolk remains runny. Swirl the pan gently to help cook the top of the egg without flipping it. This technique gives you that picture-perfect fried egg Gordon Ramsay swears by.
Step 4: Fresh Herbs & Final Touches
Back to the hash—sprinkle a generous handful of chopped dill and chives over the vegetable mix and give it one final toss. These fresh herbs bring brightness and balance to the richness of the sausage and potatoes.
Step 5: Plate & Serve
Divide the hash between two plates. Make it rustic—it doesn’t need to be fussy. Then, gently slide one fried egg on top of each mound of hash. A pinch of flaky salt over the yolk wouldn’t hurt either.
Serve immediately, while everything is hot and the egg is perfectly runny. This is a satisfying, soul-warming dish that feels right any time of day.