Sausage Hash

As the projects fly, the tasks multiply, and temperatures drop, I need food, good food, hearty food, and tasty food. Searching the refrigerator, I find various bits of vegetables, mushrooms, a stray bell pepper, and a jalapeno stalking a half package of kielbasa; perhaps it is time to toss them together in a pan and “make a hash of it.”

The sum of the above is relatively meager, so perhaps I’ll par cook some potatoes to lengthen the dish, and to induce somebody, I’ll make a simple country gravy and add that as well.

From Wikipedia:

Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a “hash house” or “hashery.”

Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or even baked beans.

Sausage Hash

Simple, Quick, Tasty, and filling. Plus Cleans out the fridge

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dinner, Lunch, PubGrub

Cuisine American

Servings 3

Calories 358 kcal

Ingredients

  

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Main Dish

• 1 tbsp Oil Netural
• 1/2 lb Potatoes Red, Russet, Yukon, washed, cubed to 1/2"
• 8 oz Smoked Sausage Kielbasa, Chorizo, Bangers, cut to 1/4" rounds
• 1 ea Green Bell Pepper Medium, washed, seeded, chopped to 1/2"
• 1/2 ea Onion Peeled, chopped to 1/2"
• 4 oz Mushrooms Washed, Sliced
• 1 tsp Smoked Paprika
• 1 ea Chili Pepper Washed, Seeded, minced (optional)
• 1 clove Garlic Peeled, minced
• Salt and Pepper To taste

Gravy (Optional)

• 1 tbsp Butter
• 1 tbsp AP Flour
• 1 cup Chicken Stock

Instructions

 

Main Dish

• Place potatoes in a microwave-safe dish, add 1 tablespoon of water, partially cover with a lid or waxed paper, and microwave for 5 minutes.
• In a heavy cast iron skillet over medium heat add oil add bring to a shimmer
• Add the Sausage, peppers, onions, and mushrooms. Cook until veggies soften
• Add the potatoes, garlic, and paprika, and cook, until the veggies start to color and the potatoes have softened.
• Add gravy if using, and toss to coat, warm thorugh and serve

Gravy (Optional)

• In a medium saucepan over medium heat, foam out the butter
• Add the flour and cook until it takes color, 3-5 minutes
• Whisk in stock gradually, looking for a smooth texture
• Taste and season with salt and pepper.
• Remove from heat and allow to thicken, stirring occasionally

Notes

This dish is fridge velcro, all the bits and pieces hanging around go into a skillet dish.

The veggies listed are suggestions, don’t have it, don’t use it.  Got extra, use ’em.

One can forgo the gravy and toss in shredded cheese, or top it with an egg or so, cover, and cook until the eggs are set.

Works for Breakfast, lunch, dinner, or a midnight meal.

Nutrition

Calories: 358kcalCarbohydrates: 9gProtein: 13gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 66mgSodium: 824mgPotassium: 375mgFiber: 1gSugar: 2gVitamin A: 452IUVitamin C: 2mgCalcium: 21mgIron: 1mg

Keyword Hash, Sausage, Vegetable

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