“I want collard greens, and black eyed peas, but no sausage! It’s too southern.”
It’s finally starting to feel a little bit like spring. March is here and during this month it’s as though the weather can’t decide if it should move on to spring or hold onto winter. There will be days with beautiful 70 degree weather which bring your hopes up but just before you know it, a cold rainy day squashes your dreams of spring. March isn’t all bad though. We get to celebrate St. Patrick’s Day!
When I was a child, a leprechaun would visit us at night and hide chocolate coins all over the house. We had a blast running through the house finding as many as we could! Next, our mom would set us up with a special lunch. We would always find a green bagel in our lunch box at school that day! Unfortunately my great day would come to an end at dinner time when I would find myself facing an overwhelming plate of corned beef. Some people love it, I am not one of those people. Now the thing is, I love corned beef hash. I decided for this St. Patrick’s Day, Matt and I are going to enjoy a southern spin on a classic hash recipe.
Hash is simply a dish made up of seasoned diced meat, potatoes, and other ingredients such as onions. This hash recipe calls for sausage, fried up until it’s crispy. It also uses a combination of russet and sweet potatoes. Onions are included of course, but also a red pepper which pairs so nicely with sausage. Give this Sausage Hash recipe a try, I know you will love it!
- 16 oz. Smoked Sausage, cut into 1/2 inch cubes
- 1 small Russet Potato, cut into 1/4 inch cubes
- 1 small Sweet Potato, cut into 1/4 inch cubes
- 1 small Yellow Onion, diced
- 1 Red Pepper, diced
- 3 Tbsp. Unsalted Butter, divided
- 1 Tbsp. Heavy Cream
- 1 tsp. Rosemary
- 1 tsp. Thyme