Sausage and Potato Hash is a rustic and delicious one-pot meal that the family will love.
The days following Thanksgiving are not a great time for inspired cooking. If you are anything like us, you spent the last week or so planning, shopping, and preparing endless amounts of food for a colossal feast, only to find that it was over in the blink of an eye. Once the table is cleared and the dishes are done, the days following Thanksgiving are dedicated to leftovers, football and relaxation. The last thing we wanted to do is to turn on the stove (except to warm up the gravy). The problem with this state of lethargy is that one can only sustain a turkey-based diet for so many days. It becomes necessary to feed oneself and one’s family something other than leftovers in order not to incite a riot. This, my friends, is the perfect time for a traditional peasant meal. Keith’s Sausage and Potato Hash is an inspired creation that came from ingredients found in our fridge, but it tastes like a well thought out, gourmet dish.
I watched Keith begrudgingly opening up cabinets and poking through the freezer, trying to come up with an easy meal that would satisfy teenagers who refused to eat one more ounce of turkey. Luckily, we had a stash of house-made sausages from the Brooklyn Kitchen in the freezer. He paired them with leftover green beans, red potatoes, and some fresh herbs to create a one pot meal that was simple, yet satisfying. Necessity is the mother of invention, and for one tired chef, this dish, in my humble opinion, was pure genius. Want more leftover ideas? Try our Holiday Hoagie , Tuscan Peasant Soup and Pierogi Pizza.
- 3 4 oz sausage links (we used Italian, chicken sage and bratwurst)
- 1 pound red skin potatoes (diced)
- 6 ounces fresh green beans
- 1 tsp chicken base
- 4 tbsp butter
- 2 garlic cloves (chopped)
- 2 tsp crushed red pepper
- 1 tsp coarse ground pepper
- ½ C chopped Chives
- 3-4 sage leaves
- In a large sauté pan, place one whole sausage link and two crumbled links in the pan and cook until browned.
- Remove from pan and add potatoes and cook until tender ( about 10 minutes)
- Add green beans and ground sausage along with butter, chicken base, garlic, crushed red pepper and black pepper and cook for 5 minutes over medium heat.
- Rough chop sage leaves and toss quickly. Remove from heat and serve with a side of brown mustard (optional)