Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Italian Sausage And Zucchini Hash

on November 19, 2013

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.ImageImageImageImageImage

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