Andouille Sausage Hash With Yukon Gold Potatoes

Anita and I are on a potato binge this Fall. Just can't get enough of 'em. At the same time we are bingeing on our Co-Op's homemade sausages; andouille, chorizo and hot Italian. Hash is our vehicle of choice; and here's another one. This one features their andouille sausage and Yukon gold potatoes which are delicious.

Serves: 2
Prep Time: 20 minutes
Cooking Time: 20 minutes

INGREDIENTS:
9 oz of homemade andouille sausage cut into rounds.
Chorizo or hot Italian can be substituted.
1 # Yukon Gold potatoes
1/2 red onion, sliced into thin rounds
1/2 yellow Bell pepper, cut into 1/2“ pieces
1 green jalapeno, seeded and cut into 1/4" pieces
4 green onions, chopped coarse
3 large cloves of garlic, sliced thin
1 pinch red pepper flakes
2 T chopped fresh chives
2 T extra virgin olive oil

PREPARATION:
1. Wash and dry the potatoes and bake at 400 *F for 45 minutes. Allow to
cool then slice into 1/2" pieces.
2. Lightly oil a 12" cast iron pan or other saute pan and cook the onions until approaching brown. Then add everything else and saute on medium high heat until the sausage is done. Wait a few minutes before adding the garlic slices.

PLATING:
1. Spread the hash on warmed plates.
2. Garnish as desired.
3. Serve with salt, pepper and Tabasco sauce.

Bon appetit,

Tom and Anita