You’ll love this because it’s so versatile, can come together for a fast meal or a slow and lazy weekend, and will make use of the leftover baked potatoes & brats from summer cook outs. While I love some summer cook out food, there always seems to be an abundance of leftovers, which I’m sure has nothing to do with the sheer amount of food that gets cooked or because the chef is a bad cook. Our eyes are just too big for our stomachs.
You don’t have to use pork–chicken, sausage, venison, or any kind of sausage will do. Potatoes are relatively inexpensive so this dish doesn’t have to cost and arm and leg for you to put together. This also reheats nicely in case you need a quick lunch or a meal on the go. Add a fried egg for a delicious breakfast or enjoy it straight up. It can be made in advance and just tossed again to heat it up and no one will know you didn’t get up at the crack of dawn or stay home all day making this dish. Seriously: I love this stuff.
Hash is one of my happy places in life. There’s nothing that doesn’t go with potatoes and a runny fried egg. Except maybe some ketchup and Sriracha! Now we’re talking……
New York is famous for having ‘salt potatoes’ at every function and you can always count on a dish of them left over, making them perfect for this dish.
I chopped everything up and went to town in my skillet. Two runny fried eggs made this the perfect supper and the leftovers served as lunch for a few days and at least one more fried egg supper. I never met an egg I didn’t like 🙂
30 min. (tops)
- 1 lb. sausage of choice (I had links & cut them up)
- 1 medium onion, chopped
- 1 teaspoon garlic, minced
- 1 bell pepper, chopped
- 3 cups potatoes, diced/cubed & cooked
- 1 teaspoon rosemary
- salt/pepper to taste
- a pat or two of butter
- some runny fried eggs! 😀
- In a large skillet, cook the sausage over medium heat until no longer pink; drain.
- Add the onion, potatoes, garlic, rosemary, and green pepper; cook until tender.
- Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through.
- Longer if you like a nice crust on your hash like I do.