Farmer's Hash

Today Jeffrey Moore of B-Side is in the kitchen whipping up a Farmer's Hash.

Farmer's Hash
1 large russet potato (cubed)

1/4 lb breakfast sausage (I prefer Tennessee Pride)

1/4 cup green onions (chopped)

1 small, ripe tomato  Just under the size of a baseball should do. (slow roasted)

1 yellow or white onion (julienne and sautéed)

1/4 cup peppers.  (roasted and julienne)

Vegetable Oil

Salt

Herbs de Provence

The produce for this recipe can generally be found with Rivermarket Produce.  I love when you can find heirloom peppers and tomatoes, but I suggest inquiring about the heat and flavor of the peppers if it's not something you are familiar with.

Prep:

The potatoes should be peeled and cubed about the size of dice, washed, then blanched in boiling, salted water until they are soft enough to smash with a fork. Strain them and spread them onto a pan to cool.  Quarter the tomato, toss it in vegetable oil, salt, and Herbs de Provence; then place skin side down on a small metal pan and roast at 325 degrees for 12-15 minutes.  When they come out the skins should stay with the pan, if they don’t, remove them by hand and reserve tomatoes. The potatoes, once at room temperature, can be deep fried until crispy (at 350 degrees) and seasoned with salt and Herbs de Provence.  Then, on med-high heat, sweat green onions and add onions, bell peppers, tomatoes, and sausage. Break the sausage up so that it cooks quickly and before any more color is added to the vegetables.  Once the sausage is fully cooked, toss in your golden, crispy potatoes and plate.  I like to serve and eat mine with a spicy aioli.