I love me some hash! It takes me back to my childhood every time. Growing up my Mom would make corned beef hash for breakfast along with sunny-side up eggs and garlic fried rice. So good! Even now, when we visit her I'll ask her to make it. Oooh future blog post. If I'm at a restaurant for breakfast and there's hash on the menu, I'll order it. I ain't scared!
Hash, shouldn't be limited to breakfast alone, you should enjoy it at lunch or dinner. So the other night, I made hash using sweet potatoes and grilled fresh made sausage to accompany it. Sau-sage!
GRILLED SAUSAGE & SWEET POTATO HASH
6 fresh sausages of your choice (I used Central Market's Signature Sausages from the Meat department)
2 tablespoons olive oil
2 large sweet potatoes, peeled and cubed
1 large onion, chopped
1/2 red bell pepper, diced
2 tablespoons fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
<grilling the sausage>
Preheat a grill to medium heat.
Place sausage on grill and cook for 12 to 14 minutes.
Turn over at the half way point.
Remove from grill, and let rest.
To keep warm, place in a 200 degree oven.
<boiling the sweet potatoes>
Bring a large pot of water to a boil.
Add the cubed sweet potatoes and cook for 4 minutes.
Place a colander in the sink and pour the sweet potatoes in it.
Drain off the water.
<making the hash>
Heat olive oil in a large non-stick pan with tall sides over medium-high heat.
Add the sweet potatoes and onions, cook for 8 to 10 minutes or until sweet potatoes are slightly charred.
Add the red bell pepper to the mixture, cook for another 2 minutes.
Turn off heat, add the fresh parsley, stir.
Season to taste with salt and pepper.
I like to buy fresh made sausage from the meat department, and I'll get a combo of whatever sounds good to me. In this recipe, I grilled 3 blueberry maple pork sausages and 3 apple cinnamon turkey sausages. Again, it's up to you!
I prefer to add the red bell peppers toward the end of the cooking process to keep them crunchy, and to keep its vibrant color.