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Author Notes: Sausage Hash is a delicious twist on the standard, corn beef hash. The sausage is fried up until it's crispy and sweet potatoes and red peppers add fresh new flavors to your old favorite. Make this dish for breakfast, lunch or even dinner. Between its beautiful colors and savory aroma, you will not be able to resist digging into this dish. —Fallon Graham
- 16 ounces Smoked Sausage, cut into 1/2 inch cubes
- 1 Russet Potato, cut into 1/4 inch cubes
- 1 Sweet Potato, cut into 1/4 inch cubes
- 1 Yellow Onion, Diced
- 1 Red Pepper, Diced
- 3 tablespoons Unsalted Butter, divided
- 1 tablespoon Heavy Cream
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 dash Salt
- 1 dash Pepper
- Bring a pot of salted water to boil.
- Add the potatoes and cook for five minutes. The potatoes should be cooked through but still slightly firm.
- Strain the potatoes and set aside.
- In a skillet, melt a tablespoon of butter over medium heat.
- Once the butter begins to bubble, add the sausage and cook until it begins to get crispy.
- Remove the sausage from the skillet and set aside to drain the excess grease.
- In the same skillet heat another tablespoon of butter and once it begins to bubble, add the onion and red pepper.
- Season with salt and pepper.
- Saute until the onion becomes translucent. This should take about five minutes.
- Add the potatoes, the third tablespoon of butter, and the heavy cream. Lightly toss to combine the ingredients.
- Add the sausage, rosemary, and thyme.
- Season with a little salt and pepper, and cook for another three to five minutes.