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Prep time
20 minutes
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Cook time
50 minutes
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Serves
4
Author Notes
I love potato and sausage hash - easy and delicious. And with some spicy tomato coulis, it's wonderfully warming on Christmas morning! —Erin Jeanne McDowell
Ingredients
- Spicy Tomato Coulis
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3
tomatoes, quartered
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salt and pepper, as needed
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2 tablespoons
tomato paste (34 g)
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1/4 cup
red wine vinegar (60 g)
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1 tablespoon
brown mustard (16 g)
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2 teaspoons
garlic powder (6 g)
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1-2 teaspoons
sriracha (7-13 g)
- Hash
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1/2 pound
baby yukon gold potatoes (227 g)
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2 tablespoons
olive oil (30 g)
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salt and pepper, as needed
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4
sausages (I used chicken apple sausages) (340 g)
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2 tablespoons
butter (28 g)
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1
onion, diced (220 g)
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3
cloves garlic, minced (15 g)
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8
eggs (456 g)
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salt and pepper, as needed
Directions
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In a large bowl, toss the potatoes with oil, salt, and pepper. Spread evenly onto a baking sheet. Roast in a 400 degree oven until tender and beginning to lightly brown, about 10 minutes.
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Grill the sausages until they are evenly browned on the outside. Dice the sausages and set aside.
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Season the tomatoes with salt and pepper, and spread onto a baking sheet. Bake in the 400 degree oven until the tomatoes are slightly browned and very soft.
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Puree the tomatoes in a blender or food processor with the tomato paste, vinegar, mustard, garlic powder, salt, and pepper. Set aside.
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Melt the butter in a large skillet. Add the onion and saute until tender, about 4-5 minutes. Add the garlic, potatoes, and sausage. Saute until the potatoes are brown and crisp and the onions are golden.
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Fry the eggs to your desired degree of doneness. Top the finished hash with the eggs, and season with salt and pepper. Top with the tomato coulis.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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