• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

    Breakfast for dinner? Yes. But with chunks of hearty chicken sausage, and crispy yukon gold potatoes, and a spicy tomato coulis this dinner was delicious and satisfying in a completely different way from breakfast. And on the first snow of the year (yes…in OCTOBER) we were happy to be full, satisfied, and back under our blankets in no time.

    Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

    Served 2.
    Leftover Potential: There were just enough leftovers for two smaller portions for breakfast a few days later.

    1/2 pound baby Yukon gold potatoes, thinly sliced
    2 Tbsp olive oil
    salt and pepper, as needed
    4 chicken apple sausages

    3 tomatoes, quartered
    salt and pepper, as needed
    2 Tbsp tomato paste
    1/4 cup red wine vinegar
    1 Tbsp brown mustard
    2 tsp garlic powder
    1-2 tsp sriracha


    2 Tbsp butter
    1 onion, diced
    3 cloves, minced
    4 eggs
    salt and pepper, as needed

    1. In a large bowl, toss the potatoes with oil, salt, and pepper. Spread evenly onto a baking sheet. Roast in a 400 degree oven until tender and beginning to lightly brown, about 10 minutes.
    2. Grill the sausages until they are evenly browned on the outside. Dice the sausages and set aside.
    3. Season the tomatoes with salt and pepper, and spread onto a baking sheet. Bake in the 400 degree oven until the tomatoes are slightly browned and very soft.
    4. Puree the tomatoes in a blender or food processor with the tomato paste, vinegar, mustard, garlic powder, salt, and pepper. Set aside.
    5. Melt the butter in a large skillet. Add the onion and saute until tender, about 4-5 minutes. Add the garlic, potatoes, and sausage. Saute until the potatoes are brown and crisp and the onions are golden.
    6. Fry the eggs to your desired degree of doneness (I like over easy – 4-6 minutes over low heat). Top the finished hash with the eggs, and season with salt and pepper. Top with the tomato coulis.
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    One Response

    1. You are a master of the egg! That picture is amazing.

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