Name: Potato and Italian Sausage Hash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 lbs (1 kg) Idaho potatoes, peeled and rinsed; 1 medium Spanish onion, chopped; 1 red bell pepper, diced; 2 tbsp butter; Tabasco sauce, to taste; 1/4 cup (60 ml) vegetable oil; 2 hot Italian sausages, cooked and diced; 1 cup (250 ml) corn kernels, thawed and drained; 1/2 cup (125 ml) fresh basil or parsley, finely chopped

Ingredients

- 2 lbs (1 kg) Idaho potatoes, peeled and rinsed
- 1 medium Spanish onion, chopped
- 1 red bell pepper, diced
- 2 tbsp butter
- Tabasco sauce, to taste
- 1/4 cup (60 ml) vegetable oil
- 2 hot Italian sausages, cooked and diced
- 1 cup (250 ml) corn kernels, thawed and drained
- 1/2 cup (125 ml) fresh basil or parsley, finely chopped

Preparation

- In a large pot of boiling salted water, cook the potatoes, covered, for about 10 minutes. Run under cold water and drain. Refrigerate for 30 minutes. Pat dry and dice.
- In a large non-stick skillet over medium-high heat, sauté the onion and bell pepper in the butter until the onion is golden brown. Add a few drops of Tabasco sauce. Set aside in a bowl.
- In the same skillet, add the oil and brown the potatoes over high heat, turning them occasionally, until golden. Add the onion mixture, sausage and corn. Continue cooking for about 2 minutes. Season with salt and pepper.
- Garnish with herbs. Delicious served with eggs.

Potato and Italian Sausage Hash

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Ingredients

Preparation

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