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)
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.
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.
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.
Cook, stirring occasionally, until a golden crust forms on the underside, about 10 minutes. Season with salt and pepper to taste.
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