3 russet potatoes diced into 1/2-inch cubes
2 teaspoons olive oil
1 lb. Apple Sausage or smoke sausage diced into 1/2-inch cubes
1/2 medium sized yellow onion, chopped
1/2 medium sized green bell pepper, chopped
2 teaspoons minced garlic
1/2 teaspoon dried thyme leaves
1-1 /2 teaspoon of your favorite Creole Seasoning
1 cup of grated sharp cheddar cheese
Salt and Black Pepper
Fried Eggs Sunny Side Up, recipe follows
2 tablespoons chopped fresh parsley leaves, for garnish
Place cubed potatoes in a large pot with enough salted water to cover by 2 inces. Bring potatoes to a boil. continue boiling potatoes about 10 minutes (until tender). Drain and reserve.
While potatoes are boiling, add olive oil to a large skillet and heat over medium-high heat. Add the cubed sausage and brown. Remove the sausage from the skillet with a slotted spoon and drain on a paper towel lined plate. To the same skillet, add the onions and bell peppers and saute for about 3 to 4 minutes. Then stir in the garlic and cook for another minute. Add the potatoes, thyme, Creole Seasoning and stir thoroughly to combine. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes start to crisp and turn golden brown. Return the sausage to the pan, stir to combine. Cook until heated through.
Remove from the heat and season with salt and pepper to taste.
To serve, spoon a generous helping of the sausage hash and top with one to two sunny-side up fried eggs. Garnish with chopped fresh parsley and serve immediately.
Fried Eggs Sunny Side Up:
1 tablespoon butter (or margarine)
2 large eggs
Salt and black pepper
In a medium skillet, melt the butter over medium-high heat. While the butter is melting, carefully crack two eggs into a bowl and season with salt and pepper. When the butter is foamy, carefully pour the eggs into the skillet. Cook until the whites are firm, 2 to 2 1/2 minutes.
Remove from skillet with a flat spatula and to plate and serve.