With homemade sausage, fingerlings, and fresh herbs, we think of this as one classy hash. But, truth be told, you can also make this dish to clean out the refrigerator: Just use whatever vegetables and herbs you have on hand. We like to use a cast-iron skillet because the residual heat gently cooks the garlic and
warms the fresh herbs.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 pound (454 g) fingerling potatoes, cut into ½-inch (1.3 cm) dice
- ½ of a Smoky Sausage (page 140), cut into ½-inch (1.3 cm) dice
- ½ cup (75 g) diced red or yellow bell pepper
- ¾ cup (75 g) small cauliflower florets
- 1½ cups (132 g) Brussels sprouts, thinly sliced
- ½ to 1 cup (120 to 235 ml) vegetable broth, as needed
- ⅔ cup (107 g) chopped shallot
- 1 cup (70 g) chopped mushrooms (any kind)
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh lemon juice, optional
- 2 tablespoons (6 g) minced fresh chives
- 1 tablespoon (2 g) minced fresh thyme
How to Make It
- Heat the oil in a large skillet over medium heat. Add the potatoes and cook for 10 to 12 minutes, stirring occasionally, until browned. Add the sausage and cook for 5 to 7 minutes until browned.
- Add the bell pepper, cauliflower, and Brussels sprouts. Cook for 4 to 6 minutes until the vegetables are bright and just tender. Add a splash of broth if the vegetables are sticking and continue to do so, if needed.
- Add the shallot, mushrooms, salt, and pepper. Cook for 3 minutes until the shallot are cooked. Turn off the heat. Stir in the garlic, lemon juice, and fresh herbs. Taste and adjust the seasonings.
