Some time ago I bought some of Stoney Brook Farms’ Italian turkey sausage for a tomato sauce. We used only a few, cooked them up, and were taken aback by the flavor–they seemed somewhere halfway between an Italian sausage (lots of fennel) and a breakfast sausage (lots of sage). We stuck the last four in some plastic wrap and popped them in the freezer, where they remained.
Last night I gave a couple of huge sweet potatoes a rough chop and stuck them in the microwave as a side for some pork chops. There was far too much potato for the two of us, though, and I put the rest in the fridge. Mr. Pea, however, had the genius idea of combining the turkey sausage with the potatoes for some kind of hash this morning, and were we ever glad we did.
We began with a big skillet in which we melted 1 1/2 T of butter. To that I added 2/3 of an onion, chopped, and got it started with a little salt. When they’d just started to soften, I squeezed the sausage out of their casings and broke up the sausage itself, stirring with the onions, over a medium heat. While this cooked down, Mr. Pea chopped the potatoes into 1/2″ dice and I added these to the pan. For 6 or 7 minutes we let them cook and tossed them around; then, after adding some salt and pepper, Mr. Pea gave them a rough mash just to break a few up, and pressed them into the pan to brown.
To top this off, we fried two eggs, and placed each one on top of a nice pile of hash. Oh, so yummy. We easily could have fed four people if we’d made some toast, but we had enough for about three people. Three hungry people. Give it a try!