Hash

love this spicy smoked sausage and potato hash

January 28, 2022 by Becky Spoon

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.

love this mesquite smoked brisket hash for breakfast.

September 15, 2020 by Becky Spoon

Smoked Brisket Hash for breakfast is one of my favorite uses for the leftovers. We love hash for breakfast anyway, but there’s just something about using the leftover smoked brisket that takes it to a whole new level. It’s Smokey, tender, there’s always a little fat that just melts everything together.

Top this hash with an egg, drizzle with your favorite hot sauce or I used BBQ sauce, add your favorite toast, and you have the perfect breakfast. Honestly makes me want to make this again right now!

Hash is a great meal for breakfast, lunch or dinner. My mom would always make hash for dinner with leftover pot roast and it was so delicious!

love this mesquite smoked brisket hash for breakfast.

I start the dish by cubing a potato. I like to use the russet because you can get a nice crisp on the outside and tender on the inside. I only add a couple of tablespoons of olive oil to the bottom of a nonstick pan, add the potatoes over medium heat. I salt and pepper them and when they start to brown, I turn them, throw a lid on for maybe 5 minutes so they can start to soften. i then remove the lid and add diced onions, green and red peppers, and jalapenos (optional). I now leave the lid off, allow the bottom to brown and the onions and peppers to cook, turning to make sure it’s all browned and delicious.

I then toss the cubed brisket in at the last few minutes and just cook until heated through! Voila! Perfect breakfast! Oh, I forgot, fry up an egg or poach and egg, throw it on top, let the yolk of that egg serve as a yummy sauce, then drizzle with your favorite hot sauce or BBQ Sauce. I always use a squeeze bottle for drizzling onto the food so that you don’t just drop a big blob on your food.

If you aren’t using squeeze bottles in your kitchen, you’d love them. I put sauces in them, dressings, etc., that I can drizzle on food rather than placing a big blob on top. I also put oil in them and keep by my stovetop for easy access when I want to coat a pan for sautéing without having to get the large container of oil out. These are similar to what I usehttps://amzn.to/33vr5Sq

love this mesquite smoked brisket hash for breakfast.

Before I share this recipe, here’s another favorite hash recipe: https://the2spoons.com/potato-and-smoked-sausage-hash-biscuit-and-gravy/

Here’s a recipe for the brisket hash! Enjoy!

Smoked Brisket 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

1 Large russet potato, diced
1/2 Onion, diced
1/2 green bell pepper, diced
4-5 slices smoked brisket, diced
Oil for cooking potatoes
1 tsp salt & Pepper to taste
2-4 eggs, fried or poached for topping the hash
hot sauce or BBQ Sauce, optional

Method

Pour enough oil to cover the bottom of a large skillet. I use a non stick iron skillet. Heat to hot but not smoking and add the potatoes. Brown the potatoes turning to brown on both sides. Reduce the heat, cover and cook until the potatoes have softened, but not done. Add the onions and peppers and cook until the onions are translucent.
Raise the heat to medium high, and quickly brown the potatoes turning until you have a crispy potato. Add the brisket and just heat through.
Fry or poach your eggs. Add the hash to a bowl or plate, top with your eggs and drizzle with BBQ sauce or your favorite hot sauce. Enjoy!

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

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When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

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/.

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.

Favorite Breakfast Hash Bowls

March 25, 2019 by Becky Spoon

I don’t know what it is about Breakfast Hash Bowls, but I love them! Maybe it’s because everything is in one bowl and it’s all topped with runny fried eggs that creates the most delicious sauce!

You can add so many different ingredients too! Start with deciding your favorite breakfast meat whether it be sausage, bacon, smoked sausage like I did, leftover brisket, pot roast, endless possibilities. Then along with cubed potatoes, you can add onions, green and red peppers, any vegetable, I added baby kale, mushrooms would be great! You can even make meatless and just add portabella mushrooms.

I used a local sausage from Southside Market Barbeque https://www.southsidemarket.com/ and it was delicious! I love to use Texas made products when I can! There are so many stores that make their own sausage and it is always so good!

Favorite Breakfast Hash Bowls

My homemade buttermilk biscuits would be delicious with this hash: https://the2spoons.com/homemade-buttermilk-biscuits/ I used some Country Bread that I toasted and buttered. I like to have bread to sop up all the egg and juices! Yum! I really love breakfast and try to make that the biggest meal of the day. So having all these yummy ingredients gets your day headed in the right direction with daily requirements.

Here’s the recipe! Go make breakfast!

Favorite Breakfast Hash Bowls

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 Servings

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

1 Large baking potato, diced
Oil for frying the potatoes
1/2 Medium onion
1/2 Green bell pepper, diced
1/2 Red bell pepper, diced
1 Green onion, sliced
1 Cup diced smoked sausage
Handful of fresh spinach or baby kale
2-4 Eggs
Salt and pepper to taste

Method

Coat the bottom of a cast iron skillet with a little oil. Heat to medium high. Add the potatoes, onions, and peppers, a little salt and pepper and cook on medium high to high heat until starting to brown on both sides. Then reduce heat to low, cover and cook until potatoes are soft. Remove the lid, push the potatoes to one side and add the sausage and spinach or kale. Heat through, gently toss everything together, increase heat to high again and make sure potatoes have browned. Meanwhile, fry your eggs to how you like them. Place your hash in two bowls and top with your eggs. Salt and pepper to taste.