I have to tell you, whenever I make this dish, Steve gets very happy. It’s so comforting and so delicious he can’t get enough. This is why I’m making a double batch for this recipe. I do everything in my cast iron skillet so there’s really no clean up. For me, that’s always a plus. The other thing about this dish is, it’s really so versatile. You could use hot Italian sausage, or maybe a Chorizo. Really whatever you like. For this recipe I’m using a sweet Italian sausage. I also used a variety of those mini sweet bell peppers, but you could use a mix of peppers. For example, maybe a Poblano, or something a little spicier. The combination of ingredients are up to you. One thing I do for this recipe first is to make sure all my potatoes are diced and ready to go before starting this recipe.
In a large cast iron skillet, I melt some unsalted butter. To the melted butter, I’ve added some dried oregano. Give the oregano a chance to bloom. I have here, some small different color potatoes that I got on sale. A red skin potato or Yukon gold would be fine. I diced them up into a 1 inch dice and tossed them into the butter. You want to make sure that the potatoes are in one layer in the pan. This way they will brown and not steam. I stirred them around so they all would get coated in the butter. Then let them cook on med high heat and don’t stir them around.. Give them a chance to brown. This will take a few minutes to happen. Once they’ve gotten brown on one side, then stir them around a get all the sides nice and brown. This process may take anywhere from 15-20 minutes to happen. Once they are done, I remove them from the skillet, set them on a plate. A tip that I do to make all this go smoothly. is to be slicing and dicing all the veggies and getting those all prepped and ready while the potatoes are browning in the pan.
While the potatoes are browning, I’m steaming the sausages in a half a cup of low sodium chicken broth. Make sure to put the sausages in a pan with a tight fitting lid, and the process will only take 5-7 minutes. I do this for two reasons. One is to par- cook the sausages, and the second is to release some of the fat from the sausages, because later I’m going to be using some butter in this recipe. By par- cooking them in the chicken broth will get rid of some of the fat early in the cooking process. In the pictures above, you can see what they look like after they’ve steamed in the chicken broth. After all the sausages are done steaming, and potatoes have been taken out of the skillet, the sausages, then can go right into the skillet. You won’t have to add any fat to the pan. The last picture is what they look like after being browned off in the cast iron skillet. I set in a bowl until I”m ready to slice them. Remember they are still not cooked all the way through yet. I show you how to finish them off.
Next up, are the veggies. I’ve already taken all the sausages out of the pan, so there is no need to add any oil or butter at this point. The pan is still set on med high so this part will go pretty fast. I just toss in the diced onions first. I sprinkle in some Kosher salt and black pepper.I saute the onions until they are translucent. Then I toss in the bell peppers and the minced garlic. I sauteed these veggies for about 5-10 minutes. Then I pour in some low sodium chicken broth to deglaze the pan. Next I let the broth and any liquid from the veggies reduce as I scrape all the goodness from the bottom of the pan. This will take a few minutes. While this is happening, I slice the up all the sausage.
To the veggies I add in the sliced sausage and stir all the ingredients around. Now this is time where the sausage will finish cooking. Again still on med high, this takes around another 8-10 minutes, max. Last I add the cooked potatoes and just stir them to warm them through. Finally, I have some chopped fresh basil, and flat leaf Italian parsley. Off the heat I toss in the fresh herbs and stir through. This dish is so delicious and comforting, you’ll want seconds.
Yields: 4 servings
Prep time for this recipe: Approx. 15 minutes ( this is for dicing the potatoes)
Cooking time: 45 mins.-1 hour
2 packages of sweet Italian sausage cooked and sliced
1-28 ounce packages of small baby potatoes diced
3 tablespoons of unsalted butter (3 tablespoons for each package of diced potatoes)
1 pound package of mini sweet bell peppers sliced
2 med size sweet onions diced
3 garlic cloves minced
1 cup of low sodium chicken broth ( 1/2 a cup for the steaming, 1/2 a cup for the deglazing of the pan).
1 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley
2 tablespoons of fresh chopped basil leaves
First have all your potatoes diced. In a large cast iron skillet, melt 3 tablespoons of unsalted butter on med high heat. Add in 1 tablespoon of the dried oregano. Toss in half of the diced potatoes. Remember you want the potatoes to brown not steam so don’t overcrowd the pan. After the first batch is done, take them out, place them in a bowl. Melt the other 3 tablespoons of butter, dried oregano, and start the second batch. While this is happening, get your sausages in a pan with a tight fitting lid, While the potatoes are cooking and the sausages are steaming, I slice and dice all the veggies. Don’t forget to stir the potatoes every now and then. Once the potatoes are done, I remove them from the skillet, and add in the sausages to brown. You want to turn the sausages so they will brown on all sides. I’d say about 3 minutes on each side. Next pull the sausages out to be sliced. At this point add the veggies into the skillet starting with the onions. Season the onions with salt and pepper. Let the onions saute until translucent, then add the bell peppers and minced garlic. This will take another 5-7 minutes. While this is happening, be slicing the sausage. Once the veggies have softened, add in the the rest chicken broth, scraping up the bits from the bottom of the pan. Let this reduce with the liquids from the veggies.. This will take a few more minutes to happen. Now toss in the sliced sausage. Stir everything around and let simmer for another 10 minutes until sausage is cooked through. Next add the cooked potatoes in, stirring the potatoes util they have warmed through. Finally, turn the heat off , and add in the fresh herbs. This sausage and potato hash has so much flavor, that it gives you “warn fuzzies” inside.