Potato-andouille hash - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Russet potatoes, peeled, cut into 1/4-inch cubes |
| 6 | tablespoons | Olive oil |
| 1½ | pounds | Andouille sausage or other fully cooked smoked sausage (such as kielbasa), cubed |
| 2 | cups | Chopped onion |
| 2 | cups | Chopped green bell pepper |
| ¼ | cup | Chopped garlic |
| 1¼ | cup | Chopped green onions |
| 2 | teaspoons | Creole or Cajun seasoning* |
Directions
Roll potatoes in towel; press to absorb excess moisture. Heat 3 T oil m heavy large nonstick skillet over high heat. Add half of potatoes; cook until brown, tossing often, about 12 minutes. Place in bowl.
Repeat cooldng with remaining oil and potatoes. Add to bowl.
Saute sausage in same skillet over high heat 5 minutes. Add onion, bell pepper and garlic; saute 4 minutes. Add to potatoes. Add green onions and Creole seasoning to potatoes. Season with salt and pepper.
Transfer to baking pan. (Can be made 2 hours ahead).
Preheat oven to 450'F. Bake hash until heated through, stirring occasionally, about 15 minutes. *Available in the spice section of most supermarkets across the country.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>