
Sausage and Potato Hash
4-8 cooked East Meats West breakfast sausages (sliced, about 8 ounces)
2 cups of potatos cut into 1/3-inch chunks
2 tablespoons canola oil
1/4 cupchopped white or Yellow Onion or 2 shallots (finely minced)
2 cloves Garlic (minced)
red pepper flakes (to taste)
1 canwhite beans (drained, rinsed and roughly crushed)
1 cup Cherry Tomatoes
1/4 cupminced fresh basil (divided)
Salt and freshly ground black pepper
4 fried eggs to top(optional)
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Place the potatoes in a steamer set over boiling water, cover and steam or boil until just barely tender, 10 to 12 minutes. Remove the potatoes from the steamer and set aside to cool.
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Heat the oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook, stirring frequently, until they soften, about 5 minutes.
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Add the garlic and red pepper flakes, and cook, stirring frequently, for 1 minute. Add the potato, sausage, beans, cherry tomatoes and half of the basil to the skillet and raise the heat to medium-high.
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Cook, stirring occasionally, until a golden crust forms on the underside, about 10 minutes. Season with salt and pepper to taste.
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To serve, divide the hash onto four plates and top each with a fried egg, if you like. Scatter some of the remaining basil over each plate and serve hot.
TIPS: Use any of our sausages not just breakfast