Parboil the potatoes first. It is the one step people skip, and it is the difference between potatoes that are crisp outside and soft inside and potatoes that are burnt outside and raw in the middle. After that it is all one skillet, and the crust comes from leaving things alone.
Beautiful Sunset
Grand Isle Hook Set Sauce
What you need
- 1 1/2 lb Yukon Gold potatoes, cut into 3/4 inch cubes
- 2 tbsp neutral oil
- 12 oz smoked sausage, sliced into coins
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 poblano or green bell pepper, diced
- 2 tbsp Beautiful Sunset
- 6 eggs
- 1/2 cup grated sharp cheddar (optional)
- 2 green onions, sliced
- Grand Isle Hook Set Sauce, for the top and the table
How it goes
- Cover the potatoes with cold water in a saucepan, bring to a boil and simmer 6 to 8 minutes, until a knife goes in with a little resistance. Drain and let them steam dry for a few minutes.
- Heat the oil in the cast iron over medium-high and brown the sausage, 4 to 5 minutes. Lift it out and leave the fat in the pan.
- Add the potatoes in one layer and leave them alone for 5 minutes so they crisp on the bottom, then turn them and crisp another 5.
- Add the onion and both peppers and cook 4 to 5 minutes, until soft and charred at the edges. Put the sausage back and stir in the Beautiful Sunset.
- Turn the heat down to medium, make 6 wells in the hash and crack an egg into each one.
- Cover the skillet and cook 4 to 6 minutes, until the whites are set and the yolks are still soft. Or slide the skillet into a 400F oven for 6 to 8 minutes.
- Scatter over the cheese and green onions, dash Hook Set across the top and serve it straight from the pan.
Worth knowing
- Do not crowd the skillet. Stacked potatoes steam instead of crisping, so cook them in two rounds if you need to.
- Leftover brisket, beef ribs or pulled pork can go in where the sausage would.
- Cast iron holds heat after it comes off the burner. Pull the eggs a minute early and they will finish on the way to the table.
Pit note. Leave the potatoes alone in the pan. The crust comes from not stirring.
