RECIPE: One-Skillet Sausage and Potato Hash
Yellow-fleshed potatoes will taste nice and buttery. But waxy red potatoes will work as well; see the VARIATION, below. Serve with a salad.
2 pounds Yukon Gold or Dutch Baby Gold potatoes (may use red-skinned potatoes; see the VARIATION, below)
3 small or 2 medium onions
¼ cup grapeseed oil
Kosher salt
Freshly ground black pepper
13 ounces smoked Polish turkey sausage (may substitute cured/cooked andouille sausage)
Leaves from 2 stems rosemary
Scrub the potatoes, then cut them into ½-inch 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 ¼-inch 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. Serves 4 to 6. Leftovers taste great cold or warmed up in a skillet next to sunny-side-up eggs.
VARIATION: If you'd like to use red-skinned potatoes, cook them with the onions for the initial 10 to 12 minutes, then add ½ cup water to the pan; once the water has evaporated (and the potatoes are more tender), continue with the recipe as directed above.
Nutrition | Per serving (based on 6): 310 calories, 13 g protein, 33 g carbohydrates, 15 g fat, 3 g saturated fat, 35 mg cholesterol, 600 mg sodium, 7 g dietary fiber, 4 g sugar
Adapted from "The Farmhouse Chef: Recipes and Stories From My Carolina Farm," by Jamie DeMent (University of North Carolina Press, 2017).