breakfast hash – A cook named Rebecca

This smoked sausage and potato hash is a perfect example of more cooking from my pantry, especially during these times that we are trying to find ingredients available. I always keep smoked sausage in my freezer for hash and other dishes and all of the other ingredients are always on hand.

what are the ingredients?

potato
white onion
red pepper
green pepper
jalapeno
smoked sausage

love this spicy smoked sausage and potato hash

You do not have to spend a lot of money to have a wonderful everyday meal. Some of the best meals are those you just make from things you have on hand like this smoked sausage and potatoes. Sometimes recipes aren’t about a flashy dish, but a reminder to make something and many times just learning a technique that works better. Eat what brings you joy.

a couple of tips.

Use a nonstick pan if you have one. Using a non tick pan prevents you from having to use so much oil, actually you just need you to lightly coat the bottom of the pan.
Start your heat on high before you add the potatoes. Once you’ve added them to the skillet brown the potatoes on the first side before turning them without really softening them.
dice your potatoes in uniform cubes to cook evenly.

You can add most vegetables of your choice. Mushrooms would be great! We love to add okra! An added bonus is to top with a fried egg that makes its own sauce and is absolutely delicious!

If you are on a budget and can’t afford one of the more expensive brands, this is a great price for two non-stick skillets. https://amzn.to/3rXEyie

love this smoked sausage and potato hash

Whether for breakfast or for your main meal at night, this is an inexpensive and a filling, delicious dish for your family that can include many of the things you need for your daily requirements. We love this for breakfast topped with a fried egg! It is the best. This morning I had spinach I needed to use so I tossed in some fresh spinach!

My black pepper buttermilk biscuits will be perfect with this dish! https://the2spoons.com/decadent-black-pepper-buttermilk-biscuits/

Hope you make this soon! Economical yet delicious and hearty! Be sure to have hot sauce on hand.

Smoked Sausage and Potato Hash

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 Servings

Course: Breakfast, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

3 Large potatoes, diced
1 Onion, diced
1/4 bell pepper, diced
1/4 red bell pepper, diced
1 small jalapeno, diced or 1/2 of a whole
1/2 Lb Smoked sausage, sliced or diced
Oil for cooking potatoes
2 tbsp oil or butter for frying your eggs

Method

Pour enough oil to cover the bottom of a large skillet. I use a a nonstick skillet. Heat the skillet to high, not smoking and add the potatoes . Brown the potatoes on one side and turn. Add the other ingredients except the sausage, combine. Lower the heat to very low or a simmer and cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
Remove the lid, turn your heat to high, and quickly brown the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through. Add fresh greens if you are adding, and just toss. Serve in individual bowls or plates and top with your fried eggs.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

Corned Beef and Cabbage

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

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Servings: 4 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: American, Irish

Ingredients Method

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Method

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.