Sausage & Pepper Potato Swirl Hash
It was a quiet Sunday morning. The teenagers were asleep, it was just me and the cats. I wanted something good for breakfast, but just couldn’t quite settle on what to have. So I piddled around the house, doing this and that, getting a few things done but mostly just sipping tea and looking at all my foodie friends’ recipes on facebook and Pinterest.
And then I saw a HASH. The strange thing was the particular recipe I was looking at had NO potatoes, but I immediately wanted potatoes. I walked into the kitchen to make a hash, and then thought of my new kitchen toy: my new spiral slicer from Paderno. It has these awesome little “noodle” blades on it that I’ve been dying to try with potatoes. Everyone else seems excited to make things like zucchini noodles … and yeah, that’ll be fun, but once I had this lovely toy in my hands, I SO wanted to try it with potatoes. So I did. And this deliciousness is the result of my second experiment. You can make this a more traditional hash by just cutting up potatoes in a regular cubic hash sort of style.
A note on the spiral slicer: I really really love it. I’ve wanted one for years, but held up on buying it because you know, one more kitchen gadget to clutter up the kitchen. But it’s SO fun! Okay, I’m a kitchen gadget fanatic. I admit it.
- 2 Tablespoons butter
- 3 medium yellow or red potatoes, spiral sliced
- 1 medium onion, spiral sliced
- 1 - 3 cloves garlic, peeled & chopped fine
- 4 - 6 small sweet peppers, chopped or sliced - or 1/2 of a bell pepper, chopped
- 1 - 2 pre-cooked Italian style chicken sausages, chopped
- A sprig of each: fresh tarragon, dill and rosemary, snipped into tiny bits
- Red Robin Seasoning (or salt) & fresh ground pepper
- 1 cup of shredded cheese
- 2 - 4 eggs, to serve on top
- Fresh snipped chives
- Spiral cut the potatoes with one of those noodle-y sort of cutter tools and put them in a medium mixing bowl. Melt 1 1/2 Tablespoons of butter, pour over the potatoes and toss to coat all the potatoes. Microwave the potatoes for 2 minutes, then stir, then microwave another 2 minutes, stir again, then another 2 minutes. The potatoes should be tender by now--if not, cook another 2 minutes.
- While the potatoes are cooking, chop the garlic, sweet peppers and sausage.
- Heat a cast iron (or other nonstick) frying pan over medium heat. Melt the remaining butter in the pan and swirl it around to coat the bottom of the pan. Add the onions and garlic and saute for a few minutes until the onion is tender. Add the sausage, peppers, and potatoes, sprinkle with Red Robin seasoning, the herbs & fresh ground pepper to taste and saute for several more minutes. Reduce the heat to low, sprinkle with cheese, cover and cook until the cheese is nicely melted, about 5 minutes.
- While the cheese is melting, cook the eggs in another frying pan as desired.
- I like mine over easy. Sprinkle the hash with chives, spoon the hash onto four plates and slide an egg over each serving.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Munching Mondays, Simple Supper Tuesday, Treasure Box Tuesday, Wine’d Down Wednesday, Cast Party Wednesday, Thursday Favorite Things, Gluten Free Friday, From the Farm Bloghop and Hearth & Soul Bloghop.