Equipment
Ingredients
Proteins & Vegetables
- 450 g spicy chicken sausage, sliced into 1cm coins
- 600 g potatoes, diced into 1.5cm cubes
- 1 yellow onion, diced
- 1 red bell pepper, diced
Pantry & Seasoning
- 30 ml olive oil
- 2 g smoked paprika
- 2 g garlic powder
- 3 g salt
- 1 g black pepper, ground
- 5 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 441 kcal
- Protein
- 25 g
- Carbohydrates
- 27 g
- Fat
- 25 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 1474 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1058 mg
- Calcium
- 173 mg
- Iron
- 10.8 mg
- Magnesium
- 61 mg
- Phosphorus
- 82 mg
- Zinc
- 3.8 mg
- Vitamin A
- 77 mcg
- Vitamin C
- 70 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.12 mg
- Niacin
- 2.0 mg
- Folate
- 52 mcg
- Water
- 194 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the ingredients: Dice the potatoes into uniform 1.5cm (1/2 inch) cubes, dice the onion and bell pepper, and slice the chicken sausage into coins.
Heat 15ml (1 tbsp) of olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned and fully cooked through (reaching an internal temperature of 74°C/165°F if raw). Remove sausage from the pan and set aside.
Add the remaining 15ml (1 tbsp) of oil to the same pan. Add the diced potatoes in a single layer. Cook undisturbed for 4-5 minutes to develop a crust, then stir and cook for another 5-7 minutes until tender and golden brown.
Reduce heat to medium. Add the diced onion, bell pepper, smoked paprika, garlic powder, salt, and black pepper. Sauté for 5 minutes until the onions are translucent and peppers are soft.
Return the cooked sausage to the pan. Toss everything together and cook for 2 more minutes to reheat the sausage and meld the flavors. Adjust salt and pepper to taste.
Remove from heat and garnish with fresh chopped parsley before serving.
Chef's Notes
- Use a cast iron skillet if available; it retains heat well and creates the best crust on the potatoes.
- Do not overcrowd the pan when cooking potatoes. If your pan is small, cook potatoes in two batches to ensure they fry rather than steam.
- For a breakfast variation, crack 4 eggs into wells in the hash during the final few minutes, cover, and cook until whites are set.
- If using raw sausage meat instead of links, break it up with a spatula into crumbles during the first cooking step.
Storage
Refrigerator: 3 days — Store in an airtight container. Potatoes may lose crispness.
Freezer: 1 month — Texture of potatoes will degrade significantly upon thawing.
Reheating: Reheat in a skillet over medium heat to restore texture, or microwave for convenience.
Troubleshooting
Potatoes are burnt outside but raw inside
Cause: Heat was too high or potato cubes were too large
Fix: Add a tablespoon of water, cover tightly with a lid, and steam for 2-3 minutes until tender
Prevention: Cut potatoes uniformly small (1.5cm) and use medium heat; cover pan briefly to steam
Cultural Context
Hash is a classic culinary tradition born from the resourceful use of leftovers, specifically chopped meat and potatoes. The term comes from the French verb 'hacher' (to chop). While often associated with corned beef, this poultry version offers a lighter, modern take on the American diner staple.
