Not THAT kind of hash; although I’m certainly not opposed to that, it’s not really the kind of thing you want to get into before wine tasting. But THIS kind of hash is the perfect pre-wine tasting meal, with enough carbs and protein to coat protect you from getting too buzzed before lunch, without leaving you too full.
Red Potato Hash with Chicken Sausage (serves 2)
- 1 TB olive oil
- 1/4 red onion, chopped
- 1 garlic cloves, sliced
- 6 small red potatoes, quartered
- 1 tsp lemon herb salt
- 1 pre-cooked chicken sausage (Aidell’s or TJ’s brand are my favorites), diced
- 2 eggs
- Sriracha, to taste
- 1 TB chopped chives
In a non-stick pan fit with a cover, heat the olive oil over a medium flame. Once hot, and onion and garlic and sauté until soft – about 4 minutes. Add potatoes, lemon herb salt and 3 TB water; cover and cook for 10 minutes, stirring occasionally. Remove cover and add sausage; sauté for 4 minutes or until beginning to brown.
Push the hash to one side of the pan, creating enough space on the other side of the pan to fry two eggs. Lower the heat to medium-low and crack two eggs into the pan. Cover the pan and cook for 3 minutes, or until a thin white layer begins to cover the yolk. Remove from heat and transfer the hash to two bowls, then top each with a fried egg and some drops of Sriracha and chives.
Now you’re ready to taste some delicious wine! By the way, this also doubles as a good hangover breakfast.