Chicken and Apple Sausage Hash with Fried Eggs
Sunny Side Up
3 cups 1/2-inch diced potatoes
2 teaspoons olive oil
4 links store-bought Chicken and Apple sausage, cut into 1/2-inch
3/4 cup chopped yellow onions
6 tablespoons chopped green bell peppers
2 teaspoons minced garlic
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon Essence or Creole Seasoning, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fried Eggs Sunny Side Up, recipe follows
2 tablespoons chopped fresh parsley leaves, for garnish
4 sprigs fresh thyme, for garnish
In a medium saucepan, place the potatoes and enough salted water to
cover by 1-inch. Bring to a boil and cook until just tender, about 8
minutes. Drain well and set aside.
In a large skillet, heat the oil over medium-high heat. Add the
sausage and cook, stirring, until cooked through, 5 to 6 minutes.
Remove the sausage with a slotted spoon and drain on paper towels.
To the fat in the pan, add the onions and bell peppers and cook,
stirring, until soft, about 3 minutes. Add the garlic and cook,
stirring, for 30 seconds. Add the potatoes, thyme, Essence, salt,
and pepper and stir well. Reduce the heat and cook, stirring only
occasionally, until the potatoes turn golden brown and are starting
to crisp, 7 to 8 minutes. Return the sausage to the pan, stir well,
and cook, stirring occasionally, until heated through.
Remove from the heat and adjust the seasoning, to taste. (Cover to
keep warm until ready to assemble the final dish.)
To serve, divide the hash among 4 large plates and top each serving
with 1 fried egg. Garnish each plate with chopped fresh parsley and
a thyme sprig and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Fried Eggs Sunny Side Up:
2 tablespoons unsalted butter
4 large eggs
Freshly ground black pepper
In 2 medium skillets, melt 1 tablespoon of butter each over
medium-high heat. (Alternatively, use 1 large skillet.) When the
butter is foamy, carefully crack 2 eggs into each skillet and season
lightly with salt and pepper. Reduce the heat to medium-low, cover
and cook until the whites are firm, 2 to 2 1/2 minutes.
Remove the pans from the heat and immediately transfer the eggs to
plates and serve.
Yield: 4 eggs
Yield: 4 servings
Recipe from “New New Orleans Cooking”, by Emeril
Lagasse and Jessie Tirsch