Tag: potato hash

Smoked Sausage and Potato Hash

What do you do when you forget to put something in the refrigerator to thaw for dinner? Often times, for me, I look to make something using a rope of smoked sausage – such was the case this evening.

I like to have a rope of smoked sausage on hand for evenings just like this. I’ve used it to make a delicious sausage, broccoli and red pepper pasta using this sausage. I thought of doing another pasta, but decided that I’d do a potato hash, instead.

I started by dicing 5-6 red potatoes.

In addition to the potatoes, I sliced the sausage and 2 onions.

I sprayed the hot wok (I used my wok because it is big and cast iron) with avocado oil, and added in the onions and the seasonings. After cooking a few minutes, I also added in the garlic.

After the onions have started to soften, add in the potatoes and sausage – add one at a time, allowing each to get a little brown (if you use a hot cast iron skillet or wok, this will be easy!).

After the potatoes and sausage get a little brown, pour in the water – stir through and cover. Stir occasionally to keep the potatoes from sticking.

Once the potatoes have softened, you’re good to go!

Smoked Sausage and Potato Hash

1 rope of smoked sausage, sliced
5-6 red potatoes, diced
2 onions, sliced thin
1 tbsp minced garlic
1 tbsp Cavender’s Greek Seasoning
1 tsp dried parsley
1 tsp black pepper
1 tsp salt
1 cup water
Avocado oil spray

  • Dice potatoes
  • Slice smoked sausage
  • Slice onions
  • Add avocado oil to a large skillet or wok
  • Add in onions and seasonings and cook until the onions start to soften
  • Add in the garlic and cook for 3-5 min
  • Add in the potatoes and, finally, the sausage
  • After allowing the sausage and vegetables to get a little brown, add in the cup of water
  • Cover skillet and cook until potatoes are done (stir occasionally)

by Michelle

Breakfast Skillet (Wok)

I woke up this morning wanting something hearty for breakfast. I decided I would make a breakfast skillet – but, I decided to use my cast iron wok.

The dish consisted of russet potatoes, an onion, 1/2 rope of smoked sausage, parmesan cheese and seasonings. I used salt, pepper umami seasoning, Italian seasoning and fresh basil.

I started by dicing the potatoes and onions – obviously, the smaller you chop your vegetables, the quicker it will cook. I actually cut my potatoes a little larger – which allowed for a ‘bite’ to them when the dish was done. It was delicious!

Then I sliced up half of a rope of smoked sausage – feel free to add more if you like more protein in your meal. In hindsight, I almost wish I had used the whole thing – not for me, but I think my family would have enjoyed it more with a bit more protein.

I put the potatoes in the wok and added about 1/3 cup of water (I know that seems odd, but I thought I’d try to cook the potatoes a bit before adding everything else and it worked out well). Basically, I tossed the potatoes around until the water had evaporated. About half way through, I added 1 tbsp of butter and allowed it to melt through. I also added the salt, pepper and umami seasoning at this time.

After cooking the potatoes for about 10 minutes, I removed them from the pan. I then added in 1 tbsp of butter and let it melt.

I then added in the onions and cooked them until they started to soften.

The next thing to go in the wok were the sliced pieces of sausage. The sausage is done, so I just cooked enough to warm through.

I then added the potatoes back in the wok and cooked, stirring frequently, for another 15 minutes. I turned the flame off at this time.

Finally I topped the mixture with grated parmesan cheese and allowed the cheese to melt, as well as a little bit of fresh basil. Even though the flame is off, with my cast iron wok, it was more than warm enough for the cheese to melt.

Breakfast Skillet (Wok) – serves 4

4 russet potatoes, cubed
1 onion, chopped
1/2 rope smoked sausage
1/2 tbsp umami seasoning
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
2 tbsp butter
1/3 cup grated parmesan
1/3 cup water
fresh basil to garnish

  • Chop potatoes and onion
  • Slice sausage
  • In hot skillet, add water and then the potatoes – cook until potatoes are fork tender, at end add 1 tbsp butter, salt, pepper and umami seasoning and stir through
  • Remove potatoes from pan
  • Add remainging tbsp of butter and let melt
  • Add in onions and cook until they start to soften
  • Add in the sausages and warm through
  • Add the potatoes back into the wok
  • Season with the Italian seasoning and cook for about 15 mintues – stirring frequently
  • Turn off flame and then top the hash with parmesan cheese and allow to melt
  • Finish with fresh basil, if desired
by Michelle