≡   Categories
Ашберн
RU ES EN
Empty
Potato & Smoked Sausage Hash
Ingredients:

2 Tablespoons Canola Oil, Divided
4 whole Medium Potatoes, Par-baked*, Peeled, And Cubed
1/2 teaspoons Seasoning Salt
1/2 teaspoons Pepper
13 ounces, weight Smoked Sausage, Sliced Into 1-inch Pieces
1 whole Green Bell Pepper, Seeded And Chopped Into 1 Inch Pieces
1 whole Red Bell Pepper, Seeded And Chopped Into 1-inch Pieces
1 whole Small Red Onion, Chopped Into 1-inch Pieces

Instruction:

Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add the potatoes, season with seasoning salt and pepper, and allow them to get a brown crust on one side before stirring. Continue to brown the potatoes until they have a brown crust on at least two sides. When the potatoes are browned and crisp, push them to one side of the pan and add the smoked sausage, getting a nice browning on the sausage as well. Meanwhile, heat remaining oil in another skillet over medium-high heat. Add the peppers and red onion, stirring often. Cook until the vegetables are tender and begin to brown. Add the cooked peppers and onions to the cast iron skillet with the potatoes and sausage and toss to combine. Taste for seasoning and add more salt and pepper if needed. Serve promptly, preferably with ketchup and/or hot sauce on the side. Note: I par-bake my potatoes in the microwave for 5-7 minutes, then peel and chop. You want them to be soft on the outside, but still slightly underdone in the middle. If they are fully baked, they will turn to mush in the pan. You want them to keep their shape but be soft on the exterior so that you can get that nice brown crust on them in the skillet.

Source: tastykitchen.com