Hash is a perfect weekend breakfast dish, at least to my mind. After a week of dinners, there tends to be an assortment of leftovers in the refrigerator. Take a leftover meat, add a leftover carb, toss in some seasonings, and you have a tasty dish to serve with eggs.
At our house the hash combinations can be quite varied. I’ve seen my husband use leftover sourdough bread and diced meatballs to make a hash. We’ve used turkey, apple chunks, and sweet potato. Depending on your palate and creativity, you can make a combination of almost anything.
This past weekend, we had a more basic style of hash. With one leftover baked potato and one apple/chicken sausage, my son made a plateful of hash to accompany a couple scrambled eggs. I personally prefer to add some diced onion for flavoring and then choose a few spices to brighten the dish. Finish with salt and pepper, and you have a hearty start to the day.
- 1/2 Tb. olive oil
- 1/4 small onion, diced
- 1 chicken sausage, diced*
- 1 baked potato, cubed*
- salt & pepper
- Heat oil in a medium frying pan over medium heat. Add onion, and cook until translucent, approximately 5 minutes.
- Add sausage, potato, and rosemary and sauté for another five minutes.
- If you prefer your hash to be crispy, do not stir.
- Flip after 5 minutes and cook for an addition 3-5 minutes.
- If you prefer a less crispy hash, stir occasionally during the 8-10 minutes.
- Season with salt and pepper; then serve.
- *Each of these ingredients can be replaced with a similar ingredient. For example, steak could be used instead of sausage, polenta could replace the potato, and basil could be used in place of the rosemary. Let your refrigerator (and imagination) be your guide.