Friday, February 4, 2011
This is something I don't have an exact recipe for, but I don't think one is needed for something like this...and besides, its much more fun to just wing it and adjust everything to taste.
Directions for the one pictured above:
Saute thinly sliced red onion (about 1/2 a large one) in a large skillet with some butter until tender. Remove from the pot and set aside. Add 4-5 peeled, thinly sliced russet potatoes to the same skillet with some more butter and cook, stirring frequently, until tender and golden brown. Stir back in the onion as well as 1 pound sliced polish sausage, 2 Tbsp. chopped fresh parsley, and season with salt and pepper. To serve, top with some crispy sage leaves (saute leaves in some browned butter until crispy, then crumble over the top of the hash) and a fried or poached egg.