Summer Hash

One thing that makes me want to quit everything and become a farmer? Our CSA wrote to us earlier this year explaining that after spending much time at some fair taste testing different breeds of potatoes, they found a new species to plant which they swear was chosen because it tasted the most potatoey of all potatoes. A fair dedicated to tasting different kinds of potatoes? For a carb addict like me, I’m not sure if you could present me with a more heavenly idea… okay, maybe a bread or pasta fair, but oh, just imagine what a potato festival would look like! Stands of different kinds of potatoes mashed, roasted and most definitely fried? I may look awful in coveralls and have a black thumb, but for a potato festival, I’ll figure out a way to make this farming thing work!

Back to the German Butterball potato– it has a light yellow flesh and a slightly prickly exterior. The flesh is firm but not floury. I thought to myself, if these potatoes really are supposed to be the most potatoey in flavor, then I can’t think of a better way to test that theory out than by making some kind of hash out of them. Of course, I now look for any excuse to make a hash after learning how fabulous our cast iron skillet is at getting the perfect crisp on small diced potatoes, thanks to my brother when he made these perfectly crisped potatoes for a pizza when he and his family visited us earlier this summer. (Fried potatoes on a pizza– told you I’m a carb addict.)

So I know it’s almost winter, but hashes are so good at filling you up with happy warm goodness when it’s cold outside. Toss in some cherry tomatoes and spinach as I did here and you have sunny summer in a pan while it’s cold outside. And if you can find them? Get the German Butterball potatoes because after eating this hash, I can say that the CSA chose wisely!

  • 1 lb pork and apple sausage
  • 1/2 pint sungold cherry tomatoes, halved
  • 1 bunch baby spinach
  • 1.5 lb German Butterball potatoes, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • shredded mozzarella cheese
  • Canola oil
  • salt and pepper to taste

In a large cast iron skillet heat about 1 tbsp canola oil over medium high heat. When the pan is good and hot, add the potatoes, careful to keep them in a single layer on the bottom of the pan. You’ll be tempted to fiddle with them, but let them cook without disturbing them  so they get a nice crisp, about 5-7 minutes before you flip ’em for the first time. Total cooking time on the potatoes will probably be about 20-25 minutes, being careful not to burn them but making sure they cook all the way through.

In the meantime, add about 1-2 tsp of oil to the bottom of a medium skillet so it coats the bottom of the pan. Add your sausages and add enough water to the pan to cover the bottom. Cook covered over medium high heat for about 5 minutes so the sausages plump up and cook inside. Uncover, reduce the pan to medium heat, and pierce the sausages to release some of the fat. Turn the sausages every now and then until the water evaporates in order to ensure even browning and crisping on all sides.

Remove the sausages from the pan and add a little more oil if you need to. Cook the onions, tomatoes and garlic until the onions are soft and the tomatoes have burst a little. Add the spinach and stir around until wilted. Salt and pepper to taste and toss all of this and your chopped up sausages  into your waiting potatoes. Sprinkle with as much cheese as you like, and you may want to stick this under a broiler to help the cheese melt or if you can’t wait to eat, the heat from the vegetable mix and potatoes should be enough to melt it into gooey oblivion eventually!

CSA Count: 4

German Butterball potatoes, sungold cherry tomatoes, onion, fresh garlic


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