Roasted Red Flannel Hash with Country Sausage
This week, we have a very special guest post! You all know her as Pastry Chef Online, but she is my “Sissy”. She is like family to me. If I could choose a sister, it would be her. We met years ago and it was an instant kinship. She is a talented pastry chef, a great friend and a generous, kind and compassionate person. I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!
I could not be happier or more proud to be guest posting for my Sissy today, you guys! Cheryl is a fantastic cook, a gifted chef, a compassionate and wonderful human and one of my favorite people in the world. And I met her online. So what better way to help her out during her recovery and rehab from elbow surgery than online right here in her corner of the Internet.
Today I have made some cold weather comfort food for you. I love hash because there are so many ways to make it and it’s easy to throw together from leftovers. Got some meat and potatoes lying around? Make some hash! It works as a breakfast, brunch or dinner item equally well.
Today, I’ve made some roasted red flannel hash for you. Red flannel hash always contains beets. I decided to up the sweetness factor by roasting them first, along with some Yukon Gold potatoes and some sweet potatoes. For the meat, I went with country sausage flavored pretty assertively with sage–a seasonal specialty that lends itself to Stuffing-Making. The great thing about using sausage is that it is already so well-seasoned that little else is required. The combination of savory sausage with the deeply sweet and earthy beets, sweets and Yukon Golds yields a lot of flavor from a relatively short ingredient list.
If you have leftover root vegetables and meat in the fridge, by all means use them. Or roast your veggies the day before and refrigerate them so you can throw together a quick hash the next day. I made my hash “fresh,” so I’m going to show you how I did it. Please feel free to adapt this hash to your taste and to whatever you have available.
Roasted Red Flannel Hash with Country Sausage
This roasted red flannel hash will be your new go-to hash. Not only is it a pretty dish with its reds, oranges and golds, but it's also hearty and filling on cold days. Enjoy! All vegetable amounts are approximate
- 1/2 pound Yukon Gold potatoes
- 1/2 pound red beets
- 1/2 pound sweet potatoes
- 1 pound bulk, not in casings country sausage (mine was flavored with "extra sage")
- 1 medium yellow onion, chopped
- kosher salt and freshly ground black pepper, to taste
- 3 Tablespoons minced flat-leaf parsley plus more for garnish
- Optional and only if needed, up to 1 cup chicken stock
- Set the oven to 375F.
- Scrub the potatoes, beets and sweet potatoes and dry them off. Poke holes in the skins in a few places with a fork or the tip of a knife.
- Roast the vegetables until easily pierced with a knife. The time will differ depending on the size of the vegetables.
- For me, my sweet potatoes were done first, followed by the Yukon Golds and lastly by the beets.
- Start checking the smaller vegetables at 45 minutes, and then go from there.
- Let the vegetables cool slightly and then slit the skins with a sharp knife. When cool enough to handle, peel off the skins--they should come right off.
- *If you'd like, wear disposable gloves when peeling the beets to prevent your hands from getting all red.
- Dice the vegetables in about 1/2" dice. The potatoes will be especially soft, so don't worry if you don't get nice, even cuts. This is a rustic dish. Set the vegetables aside.
- Heat a large, heavy-bottomed skillet over medium heat. Add the sausage, chopped onion and about a teaspoon of kosher salt and as much freshly ground black pepper as you like.
- Cook together, breaking up the sausage, until the meat is well-browned and the onions are completely soft. Drain off all but about 1 Tablespoon of fat.
- Add the diced sweet potatoes and beets, and season to taste with salt and pepper.
- Gently fold the vegetables together with the sausage and onions to warm the vegetables through.
- If the mixture seems a bit dry to you, add some chicken stock. Mine had plenty of moisture from the roasted vegetables, so I didn't add any.
- Stir in the Yukon Golds last (to preserve their color) along with the minced parsley. Allow the hash to cook another 5-6 minutes without stirring so it gets a bit crispy on the bottom.
- Serve garnished with more minced parsley.
Thank you for reading, and thank you, Sissy, for allowing me to share some deliciousness with your readers. I love you! Feel better soon!
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Yay, hash! Thanks for letting me guest post for you, Sissy! This hash was So Good! I hope all your lovely readers enjoy it! xo
Thank you so much, Sissy! You have outdone yourself!!! xo