TOMATILLO HASH WITH SAUSAGE
This recipe sounds so good and easy, I had to save it. From the Chicago Tribune, by Joe Gray. When I do make this i'll try to remember to weigh the sausage to give a more accurate measure.
Provided by duonyte
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Remove the sausage from its casings and form into 1-inch balls.
- Heat a large, heavy skillet over medium high heat, add the olive oil and sausage balls and cook until browned on all sides, about 8 minutes. Remove from skillet.
- Add onion, peppers and salt to the skillet (add a little more oil, if needed), and cook until they begin to soften, about 5 minutes.
- Stir in the tomatillos and cook 2 minutes longer, until just softened.
- Add wine or broth and return the sausage balls to the skillet. Simmer until heated through, about 2 minutes.
- Serve over the brown rice, chopped cilantro would be a nice touch.
SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES
Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you'll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, sausages, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
- Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.
SMOKED TROUT HASH WITH TOMATILLO SALSA
Provided by Julia Moskin
Categories brunch, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- At least 4 hours or up to a day before serving, put potatoes into boiling water to cover and boil until just tender, about 20 minutes. Drain and let cool completely, at least 3 hours or overnight.
- To make salsa: Mix tomatillos, arbol chili, onion, garlic, cilantro, spinach, jalapeño and half the salt in a blender until smooth. Taste and add more salt if desired. Transfer to a serving bowl.
- Heat oven to 200 degrees. Grate cooled potatoes on the large holes of a box grater. Combine in a large bowl with cheese, chives, pepper and remaining salt, tossing together gently with hands.
- Heat a large nonstick skillet over medium heat. Melt 2 tablespoons butter in skillet, add potato mixture and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until brown on the bottom. With a large spatula, gently turn mixture over (don't worry if it breaks) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in 2 batches if pan is not large enough.) Transfer to a serving bowl and keep warm. (To make individual potato cakes, use a 7-inch skillet and cook 4 cakes, one at a time.)
- In the same skillet, melt 1 tablespoon butter over medium-low heat, add trout pieces and cook, stirring, to heat through. Scatter over potato mixture, garnish with cilantro and serve with eggs on top and salsa on side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 4 grams, TransFat 0 grams
SAUSAGE HASH
We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. -Virginia Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
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