Sausage and Potato Hash...aka The Girl Next Door

One of my favorite things is eating breakfast for dinner. I think it stems from my childhood, when my Mom would make my siblings and I our favorite breakfast foods for dinner in the fall when my Dad would go off deer hunting. I love breakfast food, but I'm not really a morning person. During the week, I eat yogurt and a piece of fruit at my desk most days. On the weekends, I'm normally on the go and not in the kitchen in the mornings. That means if I want breakfast food, dinnertime is my best shot at eating it. 

Frittatas, apple Dutch Baby pancakes, and home fries have all been on the menu for our recent breakfast for dinner nights. Last night, I decided to see what was on hand in my kitchen to whip up something tasty for us. I had red potatoes, chicken-parm sausages, and some veggies....so I decided to make a hash. Granted, hash won't win any beauty pageants. It's not the supermodel of food, but sometimes it's better to hang out with the girl next door. That's what this hash is...the girl next door who you love to hang out with because she's just so darn down-to-earth! 

Sausage and Potato Hash...aka The Girl Next Door

Step 1:  Cut three or four red potatoes into small cubes. Put in salted water, bring to a boil, and cook for 10-15 minutes. While the potatoes are cooking, cook two links sausage of your choice. I had chicken-parmesan on hand, but Italian sausage would be good too! Slice the sausage and set aside.

Step 2:  Heat 1 tbs. olive oil and 2 tbs. butter in a non-stick skillet over med-high heat. Add 1/2 chopped yellow onion, two cloves minced garlic, and one sliced celery stalk. Cook for about three minutes. Then add the cooked potatoes, 1/2 tsp. kosher salt, and cracked black pepper to taste. Cook until the potatoes start to brown. Let them sit in one layer for about five minutes before turning...be patient!

Step 3:  Add 3/4 cup frozen corn kernels, the sliced sausage, and 2 tbs. chopped flat-leaf parsley. Toss gently to combine and continue cooking until the potatoes are evenly golden and the sausage is heated through. This took me about 10 minutes last night...I gave it a toss and let it brown on one side for about five minutes. Then I flipped it over and let it brown on the other side for another five minutes. To serve, place the hash on a platter. 

You can serve it topped with sunny-side-up eggs, but Michael opted for scrambled eggs last night. I wasn't in the mood for eggs, so I simply served my hash in a shallow bowl. I topped it with a bit of lowfat sour cream and a sprinkle of parmesan reggiano cheese. 

It was so good...the onions were caramelized and slightly sweet, which really complimented the sweetness of the corn. The sausage and potatoes were browned and delicious, and the parm worked well with this particular sausage. This hash might not win a beauty contest, but it's comforting and delicious. 

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