Savory Sausage Hash is a wonderful combination of flavors and textures in one delicious dish. When topped with egg, it takes this dish to another level.
For as long as I can remember, my dad has been an avid gardener. My parents don’t have a huge back yard, but what they do have is almost completely covered in fruits, vegetables, flowers, and gardening supplies. I never picked up that gardening bug when I lived in Maryland, but a few years ago I decided to try my hand at herbs and a flower garden. The first year was horrible, as everything died pretty quickly. Partly because of the ridiculous Oklahoma heat, mainly because I just wasn’t good at it. I’ve gotten to the point where I can keep basil, jalapenos, and parsley alive for at least one entire year, sometimes two.
This past weekend I spent hours in the yard, getting my flower beds looking respectable. About a month ago I went to Lowe’s and bought herbs, and because we’ve been having great growing weather, my basil plants are going nuts. When I cook with basil, it’s almost always pesto, pizza, and my Garlic Shrimp with Basil & Tomatoes. But with so much basil, I really needed to branch out and try new recipes. Pinterest is a treasure trove of recipes…I have over 2,000 recipes pinned that I want to try at some point! One of those recipes is Savory Sausage Hash
This savory sausage hash is so delicious, and has a wonderful hearty flavor. It is very savory, so if you’re like me you’ll be craving something sweet not long afterwards. I discovered Johnsonville Italian Sausage a couple of years ago, and I always have some in my freezer. I buy the spicy version, which has a very subtle kick, and you can certainly add more by adding red pepper flakes. You can buy it in links or ground by the pound; I buy the links, because it is already perfectly portioned. I cook the sausage first, and it renders enough fat that you need very little additional fat to cook the potatoes and vegetables.
This savory sausage hash similar to the Sausage, Sweet Potato and Vegetable Hash that I created this spring. One of the most unique differences is the egg on top. I really like the addition of egg to this savory sausage hash, as the egg adds a really nice, creamy texture to the dish. You don’t want to cook the egg any more than medium, otherwise you won’t get the gorgeous, runny yolk.
Savory sausage hash now has a permanent place in my regular menu rotation. It’s easy to prepare, hearty, and delicious.
Adapted from Iowa Girl Eats
- 2 links spicy Italian sausage, casings removed
- 1/2 lb yukon gold or russett potatoes, chopped into 1/2" cubes
- 2 teaspoons olive oil
- salt and pepper
- 1/2 cup each green, red and yellow bell pepper, chopped
- 1/2 cup red onion, chopped
- 4 oz baby portobello mushrooms, quartered
- 1/4 cup vegetable broth
- 2 cloves garlic, minced
- 4 leaves large basil leaves, chopped, plus additional basil for garnish
- 2 large eggs
- In large skillet over medium heat, crumble sausage into small pieces and cook until brown. Remove from skillet, using slotted spoon to reserve fat
- If needed, add 1 teaspoon of olive oil
- Add potatoes and cook, tossing occasionally, until golden brown and cooked through. Will take about 10 minutes. Remove potatoes and set aside
- If needed add 1 more teaspoon of olive oil
- Add onions and bell pepper and saute until tender-crisp, about 10 minutes
- When peppers are almost done, cook eggs in medium skillet until done. The yolks should be intact, but runny inside
- Add mushrooms, garlic, sausage and broth, and cook for 2-3 minutes
- Add potatoes, chopped basil, salt and pepper to taste and toss to combine
- Portion hash into serving bowls. Top each bowl with an egg, and serve