this hash is delicious! i pretty much used what i had on hand, which is a great way to clean out the fridge. we eat this hash for breakfast, lunch and dinner. we have used different meats including chicken to change it up a bit. feel free to use frozen potatoes or even parboil them for quicker cooking. however, i find that it is harder to brown the potatoes when using those methods.
we are growning asian peppers in our garden. to me, they are much milder than jalapenos and have more of a sweeter taste. feel free to sub jalapenos peppers or even poblano peppers, if you like.
- 4 tablespoons canola oil - divided
- 1/2 lb turkey sausage - cubed
- 4 russet potatoes - peeled, cubed
- 1/2 bell pepper - cubed
- 2 asian peppers - seeded, cubed
- 1/2 onion - cubed
- 3 cloves garlic - minced
- 1 teaspoon paprika -
- 1/2 teaspoon dried thyme -
add 3 tablespoons of the oil to a large skillet (big enough to get the potatoes in a single layer) and heat over high heat. once the pan is very hot, add the potatoes. salt/pepper the potatoes well and let the potatoes sit for a couple of minutes in the hot pan to sear. flip the potatoes using a spatula being careful not to tear them. stir the potatoes every few minutes until browned well. remove from pan, add the remaining tablespoon of canola oil. add in the sausage. allow the sausage to sear as well by letting it cook in the hot pan for a few minutes before flipping. cook the sausage until brown and add all the veggies. stir the veggies into the sausage and let saute for a couple of minutes until slightly tender. add the potatoes back in, along with the paprika and thyme, tossing to coat.