Sausage and Potato Hash (Serves 4-6)
Leftovers taste great cold or warmed up in a skillet next to sunny-side-up eggs.
Serve with a salad.
Adapted from The Farmhouse Chef: Recipes and Stories From My Carolina Farm, by Jamie DeMent (University of North Carolina Press, 2017).
3 small or 2 medium onions
1/4 cup grapeseed oil
Freshly ground black pepper
370g smoked Polish turkey sausage (may substitute cured/cooked andouille sausage)
Leaves from 2 stems rosemary
Scrub the potatoes, then cut them into 1cm chunks. Coarsely chop the onions.
Heat the oil in a large cast-iron skillet over high heat.
Once the oil shimmers, stir in the potatoes and onions to coat.
Cook for 10 to 12 minutes, stirring several times to avoid scorching.
Season with a good pinch each of the salt and pepper.
Meanwhile, cut the sausage on the diagonal into 0.5cm slices. Finely chop the rosemary.
Reduce the heat to medium; stir in the sausage and half of the rosemary.
Cook for 10 to 12 minutes, stirring often to keep the sausage from scorching, until the sausage and some potatoes are crisped at the edges.
Add the remaining rosemary in the last minute or two of cooking.
Taste and season with more salt and/or pepper, as needed.
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