This is one of those recipes that work really well when its cold out. I poached Italian sausage in chicken stock so I could get a good head start on the cooking process. I poached them for around 30 minutes, then I took them out and browned the outside of the sausages for extra flavor (I saved the fat from the pan to cook my potatoes in) and set them aside while I got everything else ready.
When I make hash of any kind I choose the veggies that I think go best with that protein. I used red, yellow, orange bells peppers, 3 diced zucchinis, a Fresno pepper, onion, garlic, peeled, 1 inch diced potatoes,1/2 a package of frozen corn. and of course kosher salt and pepper. Now when I saute the veggies I start with the onions and garlic, and finish with the zucchini and last, the frozen corn.
For the potatoes I added 2 tablespoons of unsalted butter to the fat that I reserved from the sausages. When this melted I threw in the potatoes and 2 tablespoons of dried oregano, and some salt and pepper and let those cook through and get brown and crispy on all sides.
While this was happening I diced and sauteed all my veggies ( I also added 2 tablespoons of tomato paste so it melts in with the onion and garlic) in another large saute pan allowing them all to get nice and tender. I sliced my sausage on the bias and added them to the veggie mixture tossing them through while the veggies were still cooking on a low heat. At this point. I stir in the potatoes gently so they don’t loose their shape. That’s it, the hash is done.
