While this is definitely not one of your more glamorous-looking meals, it is one of the most delicious! What this dish lacks in sexy looks, it definitely makes up for in flavor and simplicity!
I’ve never liked the word ‘hash’. It just sounds like. . . well, like everything is just sort of thrown together haphazardly.
Well, that is precisely what I LOVE about this recipe! It is so easy! And since I’ve started cooking more seasonally and using more potatoes in the Fall, I’ve discovered that this Organic Potato and Sausage Hash is one of my go-to meals!
Oh, and I’ve officially become a ‘potato snob’ and refuse to eat or cook potatoes unless they are organic. They taste a million times better than non-organic potatoes and they’re not that much more expensive when purchased in bulk from Azure Standard!
Also it really bugs me that non-organic potatoes will not sprout. IT IS NORMAL FOR A POTATO TO SPROUT after it’s been sitting in the fridge or pantry for several weeks. In fact, I’ll take that a step further and add that it is NOT NORMAL for a potato NOT to sprout. The reason non-organic potatoes don’t sprout is that they are sprayed with a chemical that prevents sprouting. Yuck! I’ll take the sprouting, thanks! (even thought sprouting potatoes are as ugly as heck)
And as far as sausage goes. . . lately, I’ve been using locally produced breakfast sausage from Truth Hill or Full Quiver Farms. Both local farms offer delicious, and sustainably produced meat. I love being able to support a local farm that is producing organic meat!
I’m thinking of captioning this photo, ‘Sunset Reflecting On A Package of Organic Sausage’. Because that is what happened here.
The package is not actually pink. 🙂
In case inquiring minds wanted to know. . .
5 medium-large organic potatoes
1/2 lb. organic breakfast or Italian sausage
1 bay leaf
1/2 c. organic chicken broth
2 T. olive oil
2 t. salt
1 t. black pepper
- Scrub the potatoes and cut into little ‘squares’ (@ 1/2 in.)
- Cook the sausage in skillet and remove from pan.
- Add olive oil, onions, and potatoes to the same skillet, stirring frequently for a couple minutes.
- Add chicken stock, cooked sausage, bay leaf, salt, and pepper.
- Reduce heat to ‘low’, cover, and simmer for 20 minutes until potatoes are cooked through.