Buffalo Sausage Hash
Denise Landis is the founder & CEO of The Cook's Cook.
Buffalo sausage is a flavorful and healthy alternative to pork sausage, and pairs well with potatoes and onions in a traditional hash. If your sausage is in casings, remove them before use. Serve this as an accompaniment to poached eggs or an omelet, or as a main course with buttery sauteed spinach or whatever greens are seasonal where you live.
- Servings Serves 2 as a main course or 4 as a side dish
Ingredients
- 15 ml (1 tbsp) sunflower oil or other light oil
- 1 medium onion, peeled and cut into 1.3 cm (½-inch) dice
- 1 large or several small thin-skinned waxy potatoes, with skin, cut into 1.3 cm (½-inch) dice
- Salt and freshly ground black pepper, as needed
- 454 grams (1 pound) buffalo sausage (without casings)
Preparation
1. In a large skillet over medium heat, heat the oil until shimmering. Add the onion and saute until softened, about 2 minutes. Add the potatoes and season lightly with salt and pepper; be cautious as the sausage may already be spicy. Stir and turn frequently until the potatoes are softened and beginning to brown on the edges.
2. Add the sausage, breaking it up into small pieces with a wooden spoon or spatula. Stir the mixture until the sausage is well-browned and the potatoes are tender inside and browned on the outside. Adjust salt and pepper as needed. Serve hot.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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