Jerk Sausage Hash and Ciabatta Toast for Sunday Brunch

Last Sunday morning, we looked in the refrigerator to assess what we could cook for Brunch. Brunch, not breakfast, because we had slept in and were planning on videoing a Mac-n-Cheese variation all afternoon. Well; what we found was a Jamaiican jerk sausage, three fourths of an onion that was sending out an exploratory shoot, some fresh green onions and a very hot jalapeno. In a basket on the counter were three French potatoes that had already made the decision to grow and were sending out shoots and roots.

What to do; what to do?

Hash, (Wicki- A coarse food consisting of meat, potatoes and spices), being the obvious choice,this dish was made with no intention of photographing it or blogging it. We cooked it low and slow in my 12" cast iron skillet, served it on warm plates in the sun room (our dining room when the sun decides to shine) and lo and behold; it was beautiful.

Because I didn't want my breakfast to get cold, I grabbed my trusty 12 MPx Point-n-Shoot and clicked off a few candid pix. This is the best of the shots as I spent no time on setting up the shot and merely edited out what I didn't want. Personally, I think it is pretty good for a candid shot.

Anyway; here is the recipe reconstructed after the fact. If you are not used to creating and cooking this way; have no fear, there is very little you can do wrong other than over seasoning or over cooking. Any sausage or left over meat can be used as can any potatoes. Green onions can be substituted for the red onion as can be white or yellow onions. Garlic is not necessary if you don't like it. Bell peppers can be added. Just go with what you have in the fridge .

Serves:                   2

Prep Time:             15 minutes

Cooking Time:        30 minutes as I cook low and slow

INGREDIENTS:

1/2 # jerk sausage, or any left over meat, skinned and crumbled

1 # French potatoes, skinned or not, and cut into 1/2" cubes

3/4 of a red onion, chopped coarse

1/2 jalapeno pepper, seeded and chopped smaller

2 large cloves garlic, chopped fine

1 Ciabatta roll
butter
Tobasco or other hot sauce

PREPARATION:

      1. To a 12" cast iron skillet, add 1-2 T olive oil, Put on low heat and add skinned and crumbled sausage. Crumble further with a steel spatula while cooking until pieces are the size that you like. Cook until browned then reserve in 200*F oven with serving plates.

     2. In the same skillet, spread diced potatoes and cook over low, heat turning now and then, until browned.

     3. Add onions and peppers and continue cooking over low heat until onions start to turn clear. Then add garlic and cook for a couple of minutes.

     4. Add back reserved sausage and cook over low heat, while stirring until everything is thoroughly mixed and warmed. Add two pinches of salt, several grinds of fresh pepper and a small pinch of red pepper flakes if needed for excitement.

PLATING/SERVING:

     1. Spread hash on warmed plates and add side of buttered toast.

     2. Salt, pepper and Tabasco to taste at table.

Try this next time you have some raw or left over foods that need to be eaten.  Hash can be made with regular potatoes, sweet potatoes or yams. It can be served at breakfast, brunch, lunch or dinner. Let us know if you come up with any wonderful combinations and we will publish them with total credit to you.

Bon appetit,

Tom and Anita