Hash At The Beach - FOX10 News | WALA

Hash At The Beach

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INGREDIENTS:
8 oz. Conecuh Sausage – diced ½”
8 oz. Manda Andouille Sausage – diced ½”
8 oz. Pit Ham or Smoked Ham – diced ½”
1 Red Bell Pepper – seeded, pith removed and julienned.
1 Poblano Pepper or Green Bell Pepper – seeded, pith removed and julienned.
1 Small Red Onion – peeled and julienned.
4 lbs Red Potatoes – washed and diced ½”
2 Eggs
8 Tbl Unsalted Butter
1 Tbl Ground Black Pepper
3 Tbl Cajun Spice or Blackening Seasoning
Kosher Salt - to taste
4 Eggs
4 Tbl Green Onions - chopped

STEPS:
Wash and dice potatoes and place in a large pot of salted boiling water and cook until fork tender. Remove from heat and carefully strain and let cool.

In a large cast iron skillet or dutch oven melt 4 Tbl butter over medium high heat.

Add the sausages and the ham and cook for 3-5 minutes. Stirring occasionally.

Add the onions and peppers and sauté for about 2-3 minutes. Stirring occasionally. Don't' overcook the vegetables, you want them a little crispy.

Add the potatoes and stir in the seasonings and continue to stir and cook for another 7-8 minute or until potatoes start to brown.

Taste and add salt if needed. 

Equally divide the hash into 4 bowls. 

In a non-stick sauté pan melt 1 Tbl butter over medium heat and cook one egg at a time. You can cook the egg anyway you prefer. This recipe calls for sunny side up.

Top each bowl of hash with one egg or more if you prefer.

Sprinkle with chopped green onions and serve!

Bill's By the Beach
300 West Beach Blvd.
Gulf Shores, AL 36542
251-948-5227
Hours – Mon-Sun 7am – 10pm (Breakfast, Lunch, Dinner)
www.billsbythebeach.com
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