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.
One-Skillet Sausage and Potato Hash
2 pounds Yukon Gold or Dutch Baby Gold potatoes
3 small or 2 medium onions
1/4 cup grapeseed oil
Kosher salt
Ground black pepper
13 ounces smoked Polish turkey sausage or other smoked sausage such as andouille
Leaves from 2 stems rosemary
Scrub the potatoes, then cut them into 1/2-inch chunks. Coarsely chop the onions.
Heat the oil in a large cast-iron skillet over high heat. Once the oil shimmers, stir in the potatoes and onions to coat. Cook for 10 to 12 minutes, stirring several times to avoid scorching. Season with a good pinch each of the salt and pepper.
Meanwhile, cut the sausage on the diagonal into 1/4-inch slices. Finely chop the rosemary.
Reduce the heat to medium; stir in the sausage and half of the rosemary. Cook for 10 to 12 minutes, stirring often to keep the sausage from scorching, until the sausage and some potatoes are crisped at the edges. Add the remaining rosemary in the last minute or two of cooking. Taste and season with more salt and/or pepper, as needed.
Makes 4 to 6 servings.
Adapted from The Farmhouse Chef: Recipes and Stories From My Carolina Farm by Jamie DeMent (University of North Carolina Press, 2017).
Food on 01/10/2018