I LOVE POTATOES, so much so, you would think I was part Irish. Around 1845, approximately one million people died in Ireland due to a potato disease knows as “blight.” Some historians believe the pathogen originated in Mexico, where it had already been found, then spread to crops in the United States, making its way to Ireland, via passenger ships sailing from America to Ireland. Because of Ireland’s deep dependency on the potato, it is estimated half the entire country’s potato crop was destroyed.
There are over 50 varieties of potatoes registered with the National Potato Council, however, China leads the world in potato production, almost three times more than the United States, as of 2014.
This recipe combines the starchy potato with beef sausage. Although the recipe calls for “golden,” you could use russet or Yukon Gold varieties. It could be prepared for breakfast, dinner or a late brunch. Add a fried egg on top to create a sauce or heartier dish. Quantities are enough to feed six people. I used russet potatoes because that is what I already had on hand.
Ingredients for potato and sausage hash
- 1 lb. baby golden potatoes, each cut into bite size chunks
- 1/4 cup kosher salt
- 1 lb. smoked beef sausage, sliced
- 1 medium sweet onion, chopped
- 2 Tablespoons red wine vinegar
- 3 cups arugula or your favorite green mix
- 1/4 cup shredded cheese (Parmesan or cheddar, whichever you prefer)
Directions for potato and sausage hash
Place potatoes, salt and enough water to cover the cut potatoes, in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat and simmer until potatoes are tender when pierced with a fork. Approximately 10 minutes.
Drain potatoes and place in a single layer on a large baking sheet to allow the potatoes to cool completely and quickly, about 15 minutes.
Remove with a slotted spoon and drain on paper towels if necessary. Leave residual drippings in the skillet.
After potatoes have cooled, place potatoes in the hot drippings, stirring occasionally until potatoes are brown and crisp, 10-15 minutes.
Add onions to the pan and cook, stirring occasionally until tender, about 10 minutes.
Add vinegar and cook an additional 40 seconds.
Stir in sausage and arugula and cook. Stir until arugula is wilted, about 5-7 minutes.
Transfer to platter, top with cheese and serve.