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Wednesday, July 18, 2018, 9:04 a.m.

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Sausage, potatoes and onions combined make golden hash

By Bonnie S. Benwick The Washington Post

This article was published January 10, 2018 at 1:45 a.m.

You may know a skillet hash as the last stop for leftover spuds. But I encourage you to pick up a few pounds of buttery-tasting, yellow-fleshed potatoes just for this version. They become tender within a half hour without any precooking, yet they will hold their shape and allow for those money-shot crisped edges.

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