Friday, May 1, 2009

Sausage hash

I do have this deep seated love for corned beef hash. But sadly with the potatoes and the salt in the corned beef, that's less of a possibility. Lucky for me I can substitute the heck out of the dish and come up with something just as awesome. Behold the turkey-sausage/carrot/parsnip hash. Just a good, if not better.

1/2 an onion finely chopped
1 carrot, grated
1 parsnip, grated
2 links of turkey bratwurst (the raw kind you have to get out of a casing)

Spray a skillet with pam and slowly cook the sausage which has been taken out of its casing. Let the fat render out and set aside. With the fat left in the pan, sautee the onion carrot and parsnip until tender and slightly mushy, about 15 to 20 minutes. Taste and season with salt and pepper. Add back in the cooked sausage and cook the whole thing together for another 5 minutes.

This hash is great because it screams out for variation. For example:

Mexican style
Replace bratwurst with turkey chorizo and add a teaspoon of chili powder and 1/2 a teaspoon of cumin.

Italian style
Replace bratwurst with Italian sausage and add some chopped sundried tomatoes and red pepper flakes.

The vegetables are starchy enough to mimic the potato but give it a nice texture. Add 1/4 cup of tomato sauce and this could be a nice sloppy joe filling.

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