Vonbonds, I know you wanted more of my stuff.
Sausage and potato hash with carrot.
1. Dice waxy (white, red, etc.) potatoes, start in cold water, bring to boil (blanch) until cooked. Strain in a colander, rinse under cold water. Freeze on sheets of parchment paper (separated) until needed (see: IQF
). Bag/store once frozen.
2. Place potatoes in roasting pan with parchment paper, drizzle oil of choice. Roast at 400°F until golden brown (about 90 minutes for me), tossing every fifteen minutes or so, set aside to cool.
3. Squeeze raw, uncured sausage out of casing, work in a bowl until mixed. Sauté in medium-heat pan (use some oil), breaking the meat up.
4. Remove sausage once medium-well (some pink remaining), set aside.
5. Sauté (with a bit of oil) diced onion and minced/crushed garlic until soft.
6. Add peeled, grated/shredded carrot, sauté until soft.
7. Mix in sausage.
8. Deglaze (add to pan) red wine until wine forms small layer on bottom of pan. Cook until the alcohol evaporates (no more alcohol smell).
9. Add sweet Hungarian paprika (a couple of tablespoons for me), salt, and sugar to taste.
10. Garnish with chopped sage.
Note: if sausage is bland/not spicy, add some cayenne pepper to taste.
Note #2: step #1 can be done days/weeks in advance and takes some of the work out of roasting hash-style potatoes.