Wednesday, August 24, 2011

Garden Potato Hash


A great weekend deserves a great Sunday morning brunch.  It may be Wednesday, but it is never too early to start thinking...dreaming... about the weekend!  We had a fantastic weekend last week.  We hung out with friends and we went to the Calypso Water Park.  According to the BF, Calypso is one of the best water parks in North America.  It was a lot of fun.  However, after going on the "Boomerang," everyone agreed that they had never seen someone with so much fear in their eyes as I had when we approached the drop-off.  We were free falling and I think I saw my life flash before my eyes.  But back to Sunday brunch when we made this delicious potato hash.  The beauty of the potato hash is that you can pretty much add any vegetable you want to it.  The night before we made our own pizzas.  I bought spicy Italian turkey sausage for my pizza and the potato hash was the perfect way to use the leftover links (it definitely cuts down the fat in this dish, turkey sausage has about 4 g fat per serving versus regular sausage with 10-15 g fat per serving!)  We will definitely be making this again soon!

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Garden Potato Hash

5 red potatoes, cubed (1/2 inch)
1-1/2 yellow or red bell peppers, cut into 1/2 pieces
2 scallions, sliced
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 links, spicy Italian turkey sausage
1 cup mushrooms, chopped
1/2 habanero pepper, minced and deseeded (optional)
1/2 to 1 cup fresh cherry tomatoes
10 basil leaves

Preheat the oven to 400°F and brush a baking sheet with vegetable oil.  Mix together cubed potatoes, peppers, scallions, and garlic.  Sprinkle with thyme, paprika, and cayenne pepper. Mix well and spread the mixture on to the oiled baking sheet.  Cook for 40 minutes.

While the potato mixture is cooking, cook the sausage on the stove top.  Remove the sausage from the casings and cook for about 5 minutes on medium high. Stir well so that the sausage breaks up into pieces.  When the sausage is almost finished cooking, add the mushrooms and habanero pepper (the pepper is optional, be extremely careful when handling it).  When the sausage is fully cooked, mix the sausage and mushrooms with the potatoes and peppers, directly on the baking sheet.  Return the sheet to the oven and cook for another 10 minutes.

Remove the potato hash from the oven and add the tomatoes and basil to serve.

2 comments:

  1. the name of this is brilliant, and the deliciousness of this really backs that up! scrumptious!

    xoxo

    ReplyDelete
  2. Hash is one of my favourite brunch dishes... you just can't go wrong with a golden, crispy pile of meat and potato goodness. :)
    We usually toss in whatever meat is leftover from the week (like steak or roast beef), but sausage sounds pretty tasty too... and I'm just loving the idea of tossing in cherry tomatoes at the end, too!

    ReplyDelete

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