Friday, February 15, 2013

Italian Hash Ala Big Dude

A couple of weeks ago, Roz, over at La Bella Vita, commented on my Beef Filet Hash post that she and her husband had never eaten a bite of hash.  I sent her an email suggesting a possible Italian version and it sounded so good, I decided to try it myself.  Following is what I sent to her and below that is what I did.

“1. Grill or fry some Italian sausage then slice and halve or quarter slices - depends on the size you make the other ingredients.
2. Dice and fry some potatoes - add some garlic and/or onion and/or sweet peppers.
3. When 3/4 done add the sausage and maybe some artichoke hearts.
4. Plate and top with some grated cheese (soft or hard) and a couple of runny yolk eggs and you have a feast. “ 

Italian Hash Ala Larry – serves 4 
Ingredients:
1 ea. link of mild & hot Johnsonville Italian sausage (or all of one kind if you prefer)
2 cups large diced potatoes – waxy varieties work best (I used yellow and purple)
5 cipolline onions – quartered after parboiling
1 clove garlic, minced
A few grinds of Italian herbs 
S&P to taste
½ cup artichoke hearts – more or less to taste
1 tbsp. vegetable oil
2 tbsp butter (makes for a golden potato crust)
¼ cup  Mozzarella cheese per serving (would have preferred Fontina)
½ tsp. grated Parmesan cheese per serving
Chopped fresh parsley, optional 

Directions:
1. Grill one each Johnsonville mild and hot Italian sausage link, cut in half lengthwise then into half-moons – I wanted a chunky hash and cooked them the day before then set out of fridge an hour before cooking.
2. Dice (large) 2 cups of potatoes, peel 5 cipolline onions, and parboil until just tender,  then cool (best if done the day before and set out an hour before making the hash).  After seeing the purple juice on the knife while cutting the purple potatoes, I decided to boil them separately after the white potatoes and onions and sure glad I did as they turned the water green.

3. When ready for the meal, fry potatoes, onions, and garlic in oil/butter along with a few grinds of Italian spices and S&P – I used a 10” skillet but 12” would have been better.
4. Cut the artichoke hearts to match the size of the other ingredients (I halved them crosswise) and add to the potatoes along with the sausage and cook until both are warmed through – flipping (stirring) often.

5. Adjust seasonings, then plate and top with shredded mozzarella, grated Parmesan, and two sunny side up eggs – sprinkle on chopped fresh parsley for pretty.

I rarely create an original recipe but this was roll-my-eyes-back good and would definitely be on my restaurant menu.  Roz – if you ever plan to make hash, this is the one.   Ingredients can be chopped smaller to suit your preference and this recipe made enough hash for 4 meals.  I used the cipolline onions as they needed to be used, were sweet, and I hoped they would stay together in chunks, which they did pretty well.  I decided not to add sweet peppers as it had plenty of ingredients already.  Want to make it Greek - just use lamb and Greek herbs;  German – use brats and perhaps a German potato salad recipe, etc.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/14/13 meal date

33 comments:

  1. This hash would definitely bring a smile to anyone's face. What a delicious sounding meal.

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    1. Thanks Karen for the nice compliment.

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  2. This sounds wonderful! I could use a plate of this for breakfast this morning!

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    1. Thanks Kathy - It's always risky to read blogs before breakfast.

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  3. So pretty Larry - and roll-your-eyes-back-good sounds wonderful to me! The king of all things egg and hash - you rock!

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    1. What a great compliment Tricia - thanks.

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  4. i am so happy i found your blog through betsy's.
    i love food blogs.

    this looks and sounds great and comforting.
    thanks for sharing that wonderful recipe.

    i definitely want to try this!

    happy weekend!

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    1. I'm happy you found me too. Thanks for stopping by and leaving a comment.

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  5. Those eggs look like eyes, I can't eat something that is staring at me, ha ha.

    That sounds like a great breakfast. I need to eat more hot Italian sausage, we normally only get mild since the kids were little but Trevor is starting to like hotter things now.

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    1. Thanks Chris - I found it not be be very hot at all and considered adding some more heat - I'm sure Bev would have.

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  6. I love a nice, mild hash for breakfast!

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  7. This sounds delicious, Larry. I have a little piece of prime rib in the freezer that would make a wonderful hash. Can't think of anything better for a nice Sunday brunch.

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    1. Thanks Cathy. The filet hash I made a few weeks back turned out well so I'm sure you'll enjoy some from prime rib.

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  8. The Brown Household is currently giving you a standing ovation! ok...well, one dog is still laying in bed. This sounds wonderful Larry. I'm such an Italian Sausage fan. Must try this one soon.

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    1. LOL - I can just picture you, Bob, and one pup standing in front of your computer applauding.

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    1. Thanks Velva, it has inspired me to begin thinking of other combos.

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  10. Larry, this sounds delicious and it is hardy enough to make a perfect Sunday supper. Tommorrow night for sure! Have a great day. Blessings...Mary

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    1. Thanks Mary - I almost made it for supper myself.

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  11. Oh my goodness, Larry and Bev!

    Thanks for the inspiration to help Bill and me get more into the 'hash' know-how. God knows how I love Southern cuisine and how it has added numerous inches to my butt! And now I'll have more reason to try hash with your Italian twist....and you even added artichokes! I'm in heaven already! How's your spring garden preparations going? I'm so in the mood to dig in and get going! Thanks for the shout out you guys!

    Big hugs,
    Roz

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  12. PS: Larry, I'm going to make this over the coming weekend because I'm not going into the office on Friday and will need the time to get to the store, study your recipe so that I can do you justice! And man, those runny egg yolks made my lips quiver! You need to open a restaurant!

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    1. Hey Roz - Haven't given much thought to the garden yet as too many irons in the fire. I hope the hash turns out well - the artichokes came from your comment. Thanks for the nice words.

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  13. "Roll-my-eyes-back good"..... does anything else really need to be said??? :)

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  14. It's roll my eyes back good to me too, although, to be honest, your breakfasts always are that for me!

    This one looks absolutely amazing. Great tip about cooking the purple potatoes separately!

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  15. We need to get together and open a breakfast restaurant - I'll do the ones from left overs and you to the fancy ones.

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  16. HI Larry, We've been in Arkansas this past week --and had a wonderful time. SO--I'm trying to catch up with some of my blog friends... Your Italian Hash sounds wonderful. I love Italian Sausage... YUM...

    Hope you two had a great week.
    Betsy

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    1. Thanks Betsy - I've been following you on Facebook and sounds like you had a good time.

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  17. This looks absolutely delicious !
    I love this kind of food, so thank you for posting this :)

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