Sausage And Zucchini Hash is a great way to use up any vegetables you may have lying around in the refrigerator.
Prep Time: 10 minutes (prep the vegetables while the sausage is poaching)
Cook Time: 50 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (10-inch) non-stick sauté pan, chef’s knife, grill-press, grill pan, 1 (6-quart) saucepan
1 pound (5 links) of sweet Italian sausage
1 1/2 cups of chicken stock (or broth), unsalted
2 1/2 cups of store-bought Simply Potatoes, diced potatoes
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
2 tablespoons of dried oregano
1 onion, diced
2 tablespoons of tomato paste
2 garlic cloves, thinly sliced
1 Fresno chili, seeded and minced
1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups of zucchini, sliced into half-moons and quartered
1 1/4 cups of frozen corn, thawed
2 tablespoons of Italian flat-leaf parsley, chopped fine for garnish
Parmigiano-Reggiano cheese, freshly grated for garnish
Fried eggs for the top, optional
Directions For the Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking. Turn the heat to medium-high, place add the links to the saucepan, and cover. Bring the stock up to a boil, reduce the heat and simmer poaching for about 10 minutes, turning them, once, halfway through the process. Transfer the sausage links onto a plate lined with a paper towel to absorb any excess liquid.
In the meantime, prep all the vegetables for the hash. Transfer the prepared vegetables to a large platter. Set aside.
Preheat an indoor grill pan over medium-high heat. Arrange the links placing a grill-press on top. Grill the sausages for 3 to 5 minutes per side. Once the links all have nice grill marks, transfer to a cutting board and slice on the bias.
Before cooking the store-bought diced potatoes, transfer them to a plate lined with a paper towel. Using another paper towel, pat the potatoes dry to absorb any moisture.
In a non-stick sauté pan over medium heat melt the butter with 1 tablespoon of olive oil. Add the diced potatoes, dried oregano, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Stirring occasionally cook for 8 to 10 minutes until potatoes are golden brown and crisp on all sides. Set aside.
In a large sauté pan over medium-high heat add 1 tablespoon of olive oil. Add tomato paste, minced Fresno chili, and diced onions. Stir and cook until onions start to soften, 2 to 3 minutes. Add the diced bell peppers and zucchini, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, stir to combine. Continue cooking, stirring occasionally, for another 3 to 5 minutes. Add the sliced garlic, stir to combine.
Next, reduce the heat to medium (lower if necessary) add the corn, cooked potatoes, and sliced sausage, stirring occasionally, continue to cook for another 10 to 15 minutes until sausage is no longer pink and cooked through. Serve with a sprinkling of freshly grated Parmigiano-Reggiano cheese.
There you have it, my Sausage And Zucchini Hash.