Recipe from the Thermador Taste of America Cookbook
There’s nothing like a hearty hash after hunting—or hiking or biking—in the wilds of North Dakota. Marshall, an avid hunter, created a recipe that’s perfect for brunch, lunch, or supper. Each serving is topped with a fried or poached egg if desired.
6 to 8 servings
Vegetable oil for baking sheet
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
2 pounds russet potatoes, scrubbed, cut into
1 small green bell pepper, diced
1 small red bell pepper, diced
4 garlic cloves, minced
½ teaspoon cayenne pepper
6 to 8 fried or poached eggs (optional)
Preheat oven to 450°F. Oil large baking sheet. Cook
sausage in heavy large nonstick skillet over medium
heat until beginning to brown, breaking up with
spoon, about 3 minutes. Add onion and cook until
onion is tender and sausage is almost cooked
through, about 5 minutes. Stir in potatoes, peppers,
and garlic.Transfer mixture to prepared baking sheet.
Roast until potatoes are tender, about 45
minutes. Stir in cayenne pepper. Season with salt.
Serve immediately, topping with eggs if desired.
If serving for supper, serve with a red wine, such as Zinfandel.