Yield: 8 servings
Measure | 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* |
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>