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You are probably most familiar with hash browns, the ever favorite, breakfast/brunch potato side popular in diners and restaurants everywhere. Hash browns refer to any type of pan fried potatoes, usually mixed with onions and seasoning, but there is no strict rule though. As you may have noticed, sometimes hash browns are shredded, sometimes they are diced big or small, but as long as the potatoes are browned in a pan they call them hash browns. Some places, although less common in kosher places, offer corned beef hash, which is corned beef sautéed with potatoes. Mike's Bistro makes a nice version of that dish. Although traditionally potatoes are used in most hash recipes, there are so many wonderful vegetables that can work in place of the potatoes. Also, it is a great way to use up leftovers.
Whether you have leftover meat or vegetables or want to start from scratch, all you need is a big hot frying pan. This is a great Passover dish too. Whether you choose to add potatoes or keep it with just veggies, it is naturally kosher for Passover. A little meat goes a long way in a hash, so use flavorful meat like Joburg Sausage. Any variety will do. Cut it up into cubes, saute in a large pan with oil, add your favorite chopped up vegetables and enjoy!!
BTW, Joburg Kosher is launching new and updated sausage flavors just in time for Passover! I am so excited to go find them at my kosher market. New flavors include Bratwurst, Beef and Lamb Moroccan and South African Boerewors, all precooked and ready to eat.
Here is my recipe for Cauliflower Brussels Sprout and Sausage Hash. What's your favorite combo?
***Giveaway***Now that I got you craving hash, you can enter to win a sampler pack of the best from Joburg Kosher Sausages!