Sausage Hash
Originally published as Sausage Hash in Taste of Home April/May 1998, p53. We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe, relates Virginia Krites of Cridersville, Ohio. The colorful vegetables give this dish a perky look to match its flavor.
Originally published as Sausage Hash in Taste of Home April/May 1998, p53. We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe, relates Virginia Krites of Cridersville, Ohio. The colorful vegetables give this dish a perky look to match its flavor.
- Carbohydrate 20.2455821666667 g
- Cholesterol 54.4308 mg
- Fat 20.2379675 g
- Fiber 2.6455749713103 g
- Protein 13.3125943333333 g
- Saturated Fat 6.69750173333333 g
- Serving Size 1 1 serving (213g)
- Sodium 696.769266666667 mg
- Sugar 17.6000071953564 g
- Trans Fat 1.83647963333334 g
- Calories 317 calories
Step-by-step
- In a large 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 for 20 minutes or until lightly browned and heated through.
Choosing the Right Pan
Many home cooks mistakenly reach for a lightweight aluminum skillet when preparing starch-based hashes, leading to scorching before the interior heats. Cast iron or heavy-gauge stainless steel distributes thermal energy evenly, which is necessary for developing a proper crust on diced potatoes. A twelve-inch skillet provides sufficient surface area to spread ingredients without overcrowding the cooking vessel.
Managing Moisture
Pork sausage releases significant rendered fat and moisture during initial browning, while onions and peppers contribute additional liquid that inhibits browning. Draining excess fat after cooking the meat prevents the vegetables from boiling rather than frying. Grated carrots also add moisture, meaning heat must remain at medium to evaporate excess liquid efficiently before the potatoes join the pan.
Achieving the Crust
The twenty-minute reduction phase at the end requires minimal agitation to allow starch molecules to brown against the hot metal surface. Stirring too frequently prevents crisping, yet leaving the mixture entirely unattended risks localized burning. Moderate heat combined with occasional turns every four minutes yields evenly browned potatoes and tender vegetables throughout the dish.
