YUKON GOLD AND MUSHROOMS HASH
Dice Yukon potatoes, toss with olive oil and Maldon salt and road at 424 until golden. Sliver a red onion and sauté in olive oil until caramelized, remove from the pan. Clean an slice crimmini mushrooms as thin as you can, sauté in batches, turning once, season with salt. Cook the Italian sausage and slice weary every thin, add the mushrooms and the onion and toss to combine, incorporate the potatoes and finish with basil chiffonade. Serve with poached eggs or incorporate into an stratta.