I have been visiting over at Audrey Can Cook since January of this yer when she caught my attention with a recipe for blintzes. For those who don’t know, these crapes, when used as a dessert, are stuffed with a sweetened cheese filling. Now I am not big on desserts, but her focus is on small portions whether it’s a meal or a dessert so I keep going back.
In March, she had a very simple recipe for Hash and the only substitution I made was to use a yam instead of a white Irish Potato. Seems I didn’t have any potatoes on hand and didn’t feel like making a special trip to the store so I used ½ of a medium sized yam which is still larger than a normal potato. While this may not be traditional, the hash turned out excellent.
1/2 Yam, cooked and cubed
1 carrot, coined
1T olive oil
1 piece Italian sausage remove meat from the casings
1 small onion, rough cut
1 bell pepper (red), diced
1 T garlic, minced
1/2 tsp cumin
salt & pepper to taste
1. Pre-Cook Carrots and Yam. (Put coined carrots and cubed yam in coffeepot with tsp salt. Run water through coffeemaker to heat up and let drip on yam and carrots. When done dripping, cover with foil and cook for about one hour. Drain and remove from pot and hold for later.
2. Cook meat, onions and garlic in 1T of olive oil about 1 hour
3. Add peppers to the pot and cook covered for one hour
4. Add cooked carrots and yams to the pot, cook covered for 2 more hours.
5. mix well and season to taste
As the picture shows, this was a colorful combination and the next time I cook it, I will stick with the yam. The other advice I would give for this simple flavorful meal, is to make sure you get the best sausage you can find. A lot of the flavor comes from the spices in the sausage and the fat gets adsorbed by the vegetables. So good sausage will give you a good hash.