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Breakfast Sausage Hash


Breakfast has to be the hardest meal to cook at this table.  Everything healthy, everything good, everything filling takes so long to cook.  Finding the energy to cook before the day even gets started is even harder.  Normally, breakfast meals are served for dinner when there is more time, more energy, and more brain functioning power.  With an opening line of  "this dish is perfect for any meal of the day" Smoke Sausage Hash just had to be served for breakfast.  Even if breakfast turned out to be closer to lunch than expected.

Modifications Made:
With exception to the brand of smoked sausage used, the recipe was followed as written, right down to the Cajun (Tony Chachere's, of course) seasoning.

Scaled for Likability: Great
Even without the smoked sausage, this hash was great.  Cooking the potatoes separately from the peppers and onion mixture and then tossing all back together before serving allowed each element to cook at its own need.  If the peppers and onions had been cooked with the potatoes, the potatoes would have been undercooked or very small to cook at the same rate.  Large bites of potatoes cooked in bacon grease offered a lovely flavor layer to the meal.

Breakfast Sausage Hash could have been easily flavored for Mexican with a poblano pepper, hominy, and chorizo.  Without the meat, the hash would have been great paired with a fried egg or two and a slice of toast.

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