Recently, I’ve become quite fascinated with the a.m. meal, exploring breakfast with a reckless abandoned. To me, it seems to be a meal with infinite possibilities and I have made it my mission to explore every creative avenue. From savory ham and cheese scones to sweet sticky buns, handmade bagels and every point in between. The greatest of my obsessions is hash.
Hash is defined at www.epicurious.com as such:
n. A dish of finely chopped meat (roast beef and corned beef are the most common), potatoes and seasonings, usually fried together until lightly browned. Other chopped vegetables, such as green pepper, celery and onion, can also be added. Hash is sometimes served with gravy or sauce. hash v. To chop food into small pieces.
With that notion, I’ve taken to slicing and dicing this and that, mixing concoctions with the fury of a mad scientist! I fully intend to document the most brilliant of my creations and who knows…
Maybe they will appear on a menu somewhere, some day?
Fresh Saged Pork Sausage
1 ½ lb boneless pork shoulder, cut into 1”stips and chilled
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 clove garlic, minced
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
Place pork strips onto a metal baking sheet and season with onion powder, pepper and salt. Pass 1” pork strips one at a time through KitchenAid stand mixer meat grinder attachment or similar. Alternate by adding pork and fresh ground sage and thyme, process mixture until finely ground. Transfer to large bowl. Add garlic. Using moistened hands, mix sausage just until blended. Crumble loosely and brown sausage in large skillet over medium high heat.
Sweet Potato Hash
1 ½ lb Fresh Saged Sausage, browned
2 large sweet potatoes, cubed
2 Granny Smith Apples, cubed
1 medium yellow onion, diced
1 1/2 tablespoon fresh thyme
1 ½ tablespoon olive oil
1 tablespoon unsalted butter
½ cup grade a maple syrup
Pinch each of Sea Salt and Pepper
Drizzle a baking sheet with olive oil. Place sweet potatoes and apples on sheet and season with pepper, salt and thyme. Roast in a 400º oven for 15 minutes. Set aside and allow to cool slightly.
Add butter to large a skillet and heat over medium heat until melted. Add onions and sauté until slightly browned. Add saged sausage and toss until combined. Add roasted sweet potatoes, apples and ½ cup maple syrup. Sauté for 5 minutes over low heat, gently turning so as not to mash the potatoes and apples.
*Serve topped with an egg sunny side up and fresh thyme.