Italian Hash Food

EASY DINNER HASH

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
• Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.

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.

ITALIAN SAUSAGE HASH

Steps:

• Begin my heating olive oil in a very large pan over medium-high heat. Crumble sausage into pan and brown completely.
• Add potatoes and onion, cooking approximately 10-15 minutes and stirring frequently.
• Add peppers and cook an additional 5 minutes occasionally. Potatoes and vegetables should begin to brown.
• Add garlic and zucchini. Cook an additional 5 minutes until zucchini is just tender.
• Season with pepper, Italian seasoning, red pepper flakes, and salt.
• Top with Parmesan if desired.

SICILIAN HASH

Steps:

• Preheat oven to 290 degrees F.
• For the meat:
• Butterfly the beef round, on a cutting board and season with salt and pepper. Combine diced onions, garlic, dry basil, dry oregano and layer on top of meat. Sprinkle with Parmesan and roll the beef to enclose the filling and secure with twine. Heat 2 tablespoons on the oregano oil in Dutch oven over medium heat and brown the beef on all sides. Collect any of the stuffing mixture that is left on the board and add to the pan of the end of browning. Deglaze with wine and add crushed tomatoes.
• Cover pot and place in the oven to braise for 10 hours at 290 degrees F. Remove from the oven to a cutting board and cool. Slice, pull the meat apart and add it to the gravy in the Dutch oven.
• For the potatoes:
• Bring a large pot of salted water to a boil over medium heat. Add the diced potatoes and cook until very soft, yet still intact. Drain and place in a large bowl to cool. Season with salt and pepper and drizzle with remaining 1 tablespoon of oregano infused oil.
• For the peppers and onions:
• Coat a medium saucepan with vegetable oil and place over medium heat. Add the peppers and onions and cook until tender. Season with salt and pepper, to taste.
• For the Parmesan eggs:
• Place beaten eggs in hot, oiled pan over low heat. Add Parmesan and sprinkle with salt and pepper. Carefully fold egg over itself until you are left with a soft bell shape.
• For the Sicilian Hash:
• Smash potatoes on a hot griddle and cover with the pepper and onion mixture. Top with bracciole mix, season with salt and pepper and cover. After 4 minutes flip over and serve with soft Parmesan eggs on top.