Potato-andouille hash - bon appetit

8 servings

Ingredients

Quantity Ingredient
4 pounds Russet potatoes, peeled, cut into 1/4-inch cubes
6 tablespoons Olive oil
1½ pounds Andouille sausage or other fully cooked smoked sausage (such as kielbasa), cubed
2 cups Chopped onion
2 cups Chopped green bell pepper
¼ cup Chopped garlic
1¼ cup Chopped green onions
2 teaspoons Creole or Cajun seasoning*

Directions

Roll potatoes in towel; press to absorb excess moisture. Heat 3 T oil m heavy large nonstick skillet over high heat. Add half of potatoes; cook until brown, tossing often, about 12 minutes. Place in bowl.

Repeat cooldng with remaining oil and potatoes. Add to bowl.

Saute sausage in same skillet over high heat 5 minutes. Add onion, bell pepper and garlic; saute 4 minutes. Add to potatoes. Add green onions and Creole seasoning to potatoes. Season with salt and pepper.

Transfer to baking pan. (Can be made 2 hours ahead).

Preheat oven to 450'F. Bake hash until heated through, stirring occasionally, about 15 minutes. *Available in the spice section of most supermarkets across the country.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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