One-Skillet Sausage and Potato Hash
(from Lucianolinda’s recipe box)
Source: The Washington Post- Bonnie S. Benwick
Serves 6 peopleCategories: Casseroles- one dish meals- stir fry
Ingredients
- 2 lbs. Yukon Gold or Dutch Baby Gold potatoes
- 3 small or 2 medium onions
- 1/4 cup grapeseed oil
- kosher salt
- ground black pepper
- 13 oz. smoked Polish turkey sausage such as andouille
- Leaves from 2 stems of rosemary
Directions
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Scrub the potatoes, then cut them into 1/2-inch chunks. Coarsely chop the onions.
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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.
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Meanwhile, cut the sausage on the diagonal into 1/4 inch slices. Finely chop the rosemary.
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Reduce the heat to medium, stir in the sausage and half of the rosemary. Cook for 10 to 12 minutes, dtirring often to keep the sausage from scorching, until the sausage and some potatoes are crisped at the edges.
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Add the remaining rosemary in the last minute or two of cooking. Taste and season with morw salt and/or pepper, as needed.