I love the weekend. And it’s not just for the lack of work (because we all know the chores we have to shove into the couple days off we get a week). The main reason I love the weekend is breakfast.
During the work week, I never really have time for a proper breakfast. Like most folks that work a nine to five job, I have just enough time for a yogurt cup and toast, or a banana and english muffin. But I never really get to eat anything exciting. So, I savor the weekends. I love being able to wake up after 8am, take a leisurely walk with the dog, and cook a full, delicious breakfast for H and I to enjoy together. Saturday morning, I was able to do just that, and it started off my weekend perfectly. I settled on making a hearty, savory hash with sweet Chinese sausages. I hope y’all had a great weekend, enjoy!
Chinese Sausage Hash
2 large russet potatoes, cut in 1/2 inch cubes (or red potatoes, cubed)
1/2 large sweet onion, chopped (or yellow onion)
3 cloves of garlic, minced
8 Chinese sausages
1 Tbl cumin
seasoning salt, to taste
red pepper flakes, to taste
3/4 cup water
1 Tbl vegetable oil
avocado, for garnish
eggs, to top hash (do not cook any longer than sunny side up or over easy)
1. Add the oil, potatoes, onion, and water to a large pan. Cover and let saute/steam until onions are translucent. Meanwhile, boil the sausages for 10 minutes.
2. Remove the lid and let the water evaporate. Add salt, cumin, and red pepper flakes. Once the sausages have finished cooking, remove them to a cutting board to cool.
3. At this point, the potatoes should be tender and beginning to brown. Do not stir them so that they may get a good crust. Remove the casing from the sausage and roughly chop.
4. Add the sausages to the potatoes and keep cooking until the sausages are caramelized and the potatoes have a crunchy exterior, check your seasoning.
5. Garnish with avocados and top with a runny fried egg. Eat and enjoy!!
F-stops and Forks 