Wednesday, March 30, 2011

Chicken Sausage Potato Hash

Okay, I really need to include pictures with these recipes but they are usually eaten before I finish them. Also this is technically not a hash but it sounded good.

Chicken Sausage: 4 oz diced or sliced in medallions: Tastes similar to kielbasa but less greasy and fewer calories
3 Red Potatoes for every 2 oz of sausage chopped in cubes
1/4 medium yellow onion finely chopped
Corn kernels: canned or frozen and prepped: Corn on the cob works better but it was still winter
Creole Seasoning (or garlic and cayenne pepper)

DO NOT ADD SALT: it is unnecessary

Cook the sausage in a skillet on medium/medium high (about 6-8 if you have that kind of stove) until golden and the oils are releasing (there won't be many, this is low calorie and very tasty) then move the meat to the side of the pan. Add the potatoes and let cook for about 2 minutes. Mix in corn and seasonings. If you want it to cook faster add about 1/4 cup water and cook until evaporated. Serve when potatoes are soft but slightly crunchy if preferred