Author Notes: I love potato and sausage hash – easy and delicious. And with some spicy tomato coulis, it’s wonderfully warming on Christmas morning! —Erin McDowell
Serves: 4
Ingredients
Spicy Tomato Coulis
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3
tomatoes, quartered
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salt and pepper, as needed
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2
tablespoons tomato paste
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1/4
cup red wine vinegar
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1
tablespoon brown mustard
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2
teaspoons garlic powder
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1-2
teaspoons sriracha
Hash
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1/2
pound baby yukon gold potatoes
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2
tablespoons olive oil
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salt and pepper, as needed
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4
sausages (I used chicken apple sausages)
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2
tablespoons butter
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1
onion, diced
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3
cloves garlic, minced
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8
eggs
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salt and pepper, as needed
Directions
- In a large bowl, toss the potatoes with oil, salt, and pepper. Spread evenly onto a baking sheet. Roast in a 400 degree oven until tender and beginning to lightly brown, about 10 minutes.
- Grill the sausages until they are evenly browned on the outside. Dice the sausages and set aside.
- Season the tomatoes with salt and pepper, and spread onto a baking sheet. Bake in the 400 degree oven until the tomatoes are slightly browned and very soft.
- Puree the tomatoes in a blender or food processor with the tomato paste, vinegar, mustard, garlic powder, salt, and pepper. Set aside.
- Melt the butter in a large skillet. Add the onion and saute until tender, about 4-5 minutes. Add the garlic, potatoes, and sausage. Saute until the potatoes are brown and crisp and the onions are golden.
- Fry the eggs to your desired degree of doneness. Top the finished hash with the eggs, and season with salt and pepper. Top with the tomato coulis.
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