Smoked Sausage Hash

Description

This Smoked Sausage Hash takes the classic breakfast dish to the next level by cooking everything in your smoker for incredible flavor. Start by smoking diced potatoes, then toss them with peppers, onions, and smoked sausage in a hot cast iron pan right in the smoker. Finish by cracking eggs directly into the hash and cooking until the whites are set but yolks stay perfectly runny

Ingredients

2 Tbsp canola oil
3 cups 1/2" diced red potatoes, fresh (blanched)
1/2 cup 1/2" diced red onion
1/2 cup 1/2" diced red bell pepper, seeded
1/4 cup 1/2" diced Anaheim pepper, seeded
8 oz 1/2" breakfast sausage, smoked and diced (see recipe)
4-5 eggs
Salt & Pepper

Instructions

1
Preheat smoked to 225° and add potatoes in a separate pan and allow to smoke for 45 minutes. Remove from smoker
2
Increase the temp of the smoke to 350° and allow to preheat
3
Put a large cast iron pan into the smoker and allow to warm for 15 minutes
4
Add oil to the pan and wait 5 minutes for it to heat up
5
Add the peppers and onions, stir and close the lid for 10 minutes until soft (may take longer)
6
Add potatoes and sausage and stir. Cover and allow to fry in the smoker. Note: Different smokers mean a different finish time. Always rely on your visual and taste to tell you when it's close to done.
7
Season with salt and pepper to taste
8
Make 4-5 divots in the hash and crack and egg into each divot.
9
Close lid and allow eggs to cook until whites are set but yolks are still runny.
10
Serve immediately when done. waiting will continue to cook the yolks until they are solid

Note

You can find frozen diced potatoes at your local restaurant supply store. Diced potatoes in the freezer section are too cooked for use in this recipe. If you make them from fresh potatoes be sure to not overcook them as it will result in a mush texture

Read it online: https://brinnerbites.com/recipe/smoked-sausage-hash/