Andouille Sausage Hash
by Will Burns, Chef, Moody's Bistro, Truckee, California
- 2 sweet potatoes, peeled and diced into ½-inch cubes
- 2 purple potatoes, peeled and diced into ½-inch cubes
- 1 pinch salt
- 3 Smart Chicken andouille sausages, diced
- 1 shallot, diced
- 2 tablespoons butter
- 4 eggs
- 1 tablespoon vinegar
- Salt and pepper, to taste
- Green onions, for garnish
Fill a medium pot ¾ of the way with water and add potatoes. Season with salt and bring to a boil. Cook potatoes until tender, then strain and set aside. In a medium pan, brown sausage. Add shallot and cook over medium heat for 2 to 3 minutes. Add cooked potatoes and butter. Season with salt and pepper to taste.
To poach the eggs, bring a saucepan filled with water to a boil. Turn down the heat and let the water come to a brisk simmer. One by one, crack the eggs into a small cup and gently pour the eggs in the water. Add the vinegar to the water. Cook eggs for about 5 minutes, until the whites are somewhat firm. Remove the eggs with a slotted spoon. Gently pat eggs dry with a paper towel. Season with salt and pepper.
Serve each serving of hash with a poached egg over top.
Pairing: A bloody Mary