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For your dinner, not just any old skillet hash will do

By: Bonnie S. Benwick The Washington Post
October 11, 2017 Updated: October 11, 2017 at 9:40 am
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One-Skillet Sausage and Potato Hash. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

You may know a skillet hash as the last stop for leftover spuds. But I encourage you to pick up a few pounds of buttery-tasting, yellow-fleshed potatoes just for this version. They become tender within a half hour without any pre-cooking, yet they will hold their shape and allow for those money-shot crisped edges.

This hash is simple, and it relies on the flavor imparted by a smoky sausage and fresh rosemary. Keeping a vacuum-packed link on hand - we used a turkey sausage here - seems like a good plan for omnivores who like the tastes of fall. You could easily build on that theme by adding chopped apples with a touch of maple syrup. Or roasted Brussels sprouts and an Instagrammable fried egg.

There's something to be said, though, for letting the trio of potato, meat and onion stand on its own.

One-Skillet Sausage and Potato Hash

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Yield: 4 to 6 servings

2 pounds Yukon Gold or Dutch Baby Gold potatoes (may use red-skinned potatoes)

3 small or 2 medium onions

1/4 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

Procedure:

Scrub the potatoes, then cut them into 1/2-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 1/4-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, pepper or both, as needed.

Variation: If you'd like to use red-skinned potatoes, cook them with the onions for the initial 10 to 12 minutes, then add 1/2 cup water to the pan; once the water has evaporated (and the potatoes are more tender), continue with the recipe as directed above.

Nutrition information 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.

Source: Adapted from "The Farmhouse Chef: Recipes and Stories From My Carolina Farm," by Jamie DeMent.

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