Country Style Sausage Hash Food

SAUSAGE HASH

Steps:

• In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.

SAUSAGE POTATO HASH

Steps:

• Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they're about half way cooked through, stirring occasionally.
• Add the onion and cook for another 3 minutes, stirring occasionally.
• Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.
• Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

HEARTY SAUSAGE 'N' HASH BROWNS

Steps:

• In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

SAUSAGE & LEEK HASH

Steps:

• Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
• Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

CHEESY HASH BROWNS WITH COUNTRY SAUSAGE GRAVY

Steps:

• 1. THE HASH BROWNS
• 2. Chef's Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.
• 3. Gather your ingredients.
• 4. Using the large holes on a box grater shred the potatoes, and the onion.
• 5. Lay them on paper towels, and press to remove as much moisture as possible.
• 6. Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.
• 7. Place the ingredient in the middle of a tea towel.
• 8. Squeeze the towel to remove most of the remaining liquid.
• 9. Chef's Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.
• 10. Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.
• 11. Brush the grapeseed oil on the top and bottom portions of the waffle iron.
• 12. Preheat the waffle iron.
• 13. Chef's Note: If the waffle iron you are using has a heat setting, place it at 100 percent. This should give you a crispy outside and a soft inside.
• 14. Add a generous portion of hash browns to the waffle iron.
• 15. Close the lid and allow them to cook until crispy, about 12 to 15 minutes.
• 16. Chef's Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.
• 17. They should look something like this. Crisp on the outside, soft and warm on the inside.
• 18. THE COUNTRY SAUSAGE GRAVY
• 19. While the hash browns are cooking, gather your ingredients.
• 20. Add the sausage to a skillet over medium heat.
• 21. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.
• 22. Whisk the flour and milk together.
• 23. Add to the cooking sausage.
• 24. Continue to stir the mixture as it begins to thicken, and then reduce heat to low.
• 25. At this time begin seasoning the gravy with the salt and pepper... especially the pepper. When I can feel the kick of the pepper in the back of my throat, then I know it's ready.
• 26. Chef's Note: You can add a lot of seasoning ingredients to a good sausage gravy; however, traditional country gravy is mostly milk, flour, sausage, salt, and pepper.
• 27. Chef's Tip: Have a bit of extra milk, and flour on hand. Just in case you need to thicken, or thin down the gravy.
• 28. PLATE/PRESENT
• 29. Place the hash brown on a nice sized plate.
• 30. Ladle a generous portion of gravy on top.
• 31. Finish with sunny-side-up egg. Enjoy.
• 32. Keep the faith, and keep cooking.

SCANDI-STYLE SAUSAGE HASH WITH PICKLED BEETROOT

Steps:

• Boil a pan of water. Add the sausages and cook for 5 mins, then add the potatoes for another 5 mins. Drain well and slice the sausages.
• Meanwhile, heat the oil in a small frying pan and fry the onion and apple until softened. Add the sliced sausages, potatoes and seasoning, then increase the heat and fry until golden and crispy, mashing the potatoes a little as you fry. If your pan is ovenproof, crack the egg on top and grill for a few mins until cooked to your liking. If not, fry the egg in a second pan.
• Mix the grated beetroot, dressing and vinegar together, and serve with the hot sausage hash, fried egg and rocket.

HOME-STYLE COUNTRY SAUSAGE

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into eight 1/2-in. thick patties., In a large nonstick skillet coated with cooking spray, cook patties for 4-6 minutes on each side or until juices run clear.