Products used in this recipe
Sonoran Potato and Sausage Hash
Yield: 9 Servings (10 oz.)
Yield: 9 Servings (10 oz.)
How do you "re-hash" a menu classic, Mexican style? Just toss our roasted Russets on the griddle with chunks of sausage, chipotle chiles, peppers and onions and top it all with a perfectly poached egg. Easy, amigo!
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 2 fl. oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 16 oz. | |
| Chipotle chiles in adobo, pureed | 2 Tbsp. | |
| Simplot RoastWorks®: Roasted Herb and Garlic Russet Potatoes 6/2.5lb | 40 oz. | |
| Chicken and pork cilantro sausage, prepared, 1/2-inch dice | 10 oz. | |
| Egg, poached | 9 count | |
| Paprika | as garnish | |
| Cilantro sprigs | 9 count |
Preparation Instructions:
- Step 1
- Place olive oil in a large skillet and heat. Add peppers and onions and chipotle chiles. Sauté until tender. Add the potatoes and sausage. Continue to sauté until cooked through.
- Step 2
- For each serving; place 8 oz. of the potato mixture on the serving plate, top with a poached egg and garnish with paprika and cilantro.
