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Let's Dish With Linda Lou

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

Sweet Italian Sausage And Potato Hash

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I have to tell you, whenever I make this my Sweet Italian Sausage And Potato Hash, Steve gets very happy. It’s so comforting and so delicious he can’t get enough. This is why today I’m making a double batch. I do everything in my cast iron skillet so there’s really no cleanup. 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 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 is 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.

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A good tip to make all this go smoothly. is to be slicing and dicing all the veggies, getting those all prepped and ready while the potatoes are browning in the pan.

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To the veggies, I add in the sliced sausage and stir all the ingredients around. Now, this is the time where the sausage will finish cooking. Again still on medium-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.

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Yields:  4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 15 minutes
Equipment: 12-inch cast iron skillet, 8-inch sauté pan with a tight-fitting lid

Ingredients:
2 packages of sweet Italian sausage cooked and sliced
1 28-ounce package of small multi-colored baby Yukon potatoes, 1-inch dice
6 tablespoons of unsalted butter, divided
2 tablespoon olive oil
1 pound package of mini sweet bell peppers sliced
2 medium-size sweet onions diced
3 garlic cloves minced
1 cup of unsalted chicken broth (1/2 a cup for the steaming, 1/2 a cup for the deglazing of the pan).
1 tablespoon 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

Directions:
First, dice all your potatoes. It’s really important to pat, using a paper towel, the dice potatoes dry to remove any excess water/starch on them.

In a large cast iron skillet on medium-high heat, melt 3 tablespoons of unsalted butter on medium-high heat. Add the dried oregano first giving the herb a chance to bloom (become fragrant) then add half of the diced potatoes, stir to coat with the butter. Season with half the Kosher salt and pepper. Remember you want the potatoes to brown not steam, don’t overcrowd the pan. Leave to cook for 10 minutes. Do not touch! Turn the heat down to medium, turn the potatoes over. Place a lid on the skillet and cook for another 10 minutes.

Transfer the potatoes to a large mixing bowl and repeat the process for the remaining half. This whole process will take around 40 minutes to complete.

A good tip is to be slicing and dicing all the veggies, getting those all prepped and ready while the potatoes are browning in the pan.

While the potatoes are browning, on medium heat, poach the sausage links in a sautépan in a half a cup of unsalted chicken broth, poach for 5 to 7 minutes. Par-cooking the sausage links ensures a good head start. Transfer the links to a plate lined with paper towel.

After sausage links are finished poaching, and all the potatoes are cooked, transfer the sausage links to the medium-high, preheated skillet. You won’t have to add any fat to the pan. Place the links into the skillet and brown on both sides, around 10 to 12  minutes, then transfer them to a plate.

At this point add to the skillet the onions. Season with Kosher salt and pepper to taste. Let the onions sauté until translucent, then add the bell peppers and minced garlic stirring occasionally. This will take around 5 to 7 minutes. While this is happening, slice on the bias the sausage links.

Once the veggies have softened, add the remaining chicken broth, scraping up the bits from the bottom of the pan. Allow the broth to reduce by half. This will take a few more minutes to happen. Add back in the sliced sausage. Stir everything around and let simmer for another 10 minutes until sausage is fully cooked through.

Next, add the cooked potatoes stirring the potatoes until they’re warmed through. Finally, turn the heat off, and add the fresh herbs, toss through. This Sweet Italian Sausage And Potato Hash have so much flavor, that it gives you “warm fuzzies” inside.

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