I have some mushrooms I was needing to use up and a nice mushroomy omelet or frittata seems a good start for the morning. I was rustling about in the fridge when I noticed some Andouille sausage I had thawed the other day and sliced but just never got around to using much of it. For some reason I flashed on hash. I’ve had corned beef hash and hash with ham and hash with the Andouille sausage seemed a natural. The mushrooms will have to wait for a later meal. Perhaps a pizza? But I digress…
I finely diced a garlic clove and about half an onion along with a Yukon Gold potato and a half of another. They were small. I diced several slices of the Andouille and tossed everything into a small nonstick skillet to cook for a bit in some olive oil. I let it all get fairly well along and then broke a couple of eggs atop the pile. (Protip: Make a bit a a well in the hash so the eggs don’t slide off.) Next time I’ll remember to do that. I turned the heat down to low and covered the pan while I toasted a round of the pita bread I made a while back. It all didn’t slide intact from the skillet to the plate like I hoped but the result wasn’t too bad to look at.
Enjoy!
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti
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