I love a good hash. My folks made it occasionally when I was growing up. They always used left-over beef from a roast. They'd cut up the beef into cubes,
cube up some potatoes and onions and fry it all up. I was in heaven whenever they made it. Unfortunately the only time we ever
had hash, was when there was leftover roast. So that didn't happen very often.
This recipe will make enough hash to serve 4 people.
I always start out by dicing up the potatoes and onion. I cut them up into cubes about 1/2 inch in size and dump them into a large skillet with
a couple of tablespoons of vegetable oil. I don't peel the potatoes. You can if you like, but I like the potato skins. Once in the skillet,
sprinkle with 1 tsp seasoned salt, and put over medium heat.
While the potatoes and onion are heating up, get out about 1/2 pound of your sausage of choice and cut it up into slices 1/4 to 1/2 inch thick.
Add the sausage to the skillet and start stirring the mixture every few minutes. You want everything to brown evenly. This is the minimum recipe for sausage
hash. You could stop here and cook it up as is, or you could go on a scavenger hunt in your fridge for more ingredients.
Here I have added the remainder of a tub of diced tri-color bell peppers I found hiding in my fridge. They were nearing the end of their life. "Better
to go into the hash than into the trash," I always say.
Here is a tub of sliced white button mushrooms. They aren't old, but odds are I won't use all of them in salads before they go bad. So half will go into
the hash. I also like Portobello mushrooms in my salads and hash. I wait until the other vegetables are just about cooked before adding the
mushrooms. That way they won't get over-done.
You will know the hash is pretty much done when the vegetables are browned and tender. At this point I add 1 1/2 tablespoons of Worcestershire sauce
and stir it in, then kill the heat.
Now is the time to add the grated cheese if you so desire. Here I used up some grated Parmesan that was getting rather long in the tooth, and the last dregs
from a bag of grated sharp cheddar. All together a total of about 1/2 of a cup of cheese. The steam from the evaporating Worcestershire sauce melts
the cheese nicely over the hash.
I hope you like this hash recipe as much as I do.
See Also: My recipe for chili.
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