Day 5: Eat Drink Local Week: the watson’s phat hash recipe

An easy brunch recipe submitted from our creative friends at the watsons.

Phat Hash (Serves 2)

Ingredients:

2 Sausage LInks (not breakfast sausage)       $5.50
4 Eggs                                                                       $1.75
2 Medium Potatoes                                               $1.00
1 Small Onion                                                        $0.50
Salt and Pepper to Taste
1/2 c. Phat Beets

Remove sausage from casing, add to heated saute pan (medium/low light) – if you are using chicken or turkey sausage add 1 tbs of extra virgn olive oil.  While sausage is cooking cut potatoes, onion and beets in 1/4 inch dice. To speed the process (and if you don’t have leftover baked potatoes), microwave potatoes for 3 minutes, or until just tender. When sausage is 3/4 cooked, add onions and a pinch of salt to pan. When onions are softened (approximately 2 minutes) add potatoes (raise heat slightly), another pinch of salt and 2 grinds of black pepper. Allow potatoes to brown, stirring occasionally. For last two minutes of cooking incorporate beets and allow to heat through. Taste for seasoning and serve with 2 eggs any style.

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