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