Pork Sausage and Cheddar Hash
Pork Sausage and Cheddar Hash
Directions
- Cut sausages into 1/2-inch slices. Cook in very large sauté pan over medium heat until browned on all sides. Transfer to paper towels and let cool.
- Melt butter in the same sauté pan. Add whites and light green parts from scallions to pan reserving the dark greens of the scallions for garnish. Sauté for 2 minutes. Add potatoes and sliced sausages to the pan, pressing into an even layer. Cook 4 minutes or until potatoes brown on the bottom. Use a large spatula to turn hash and continue cooking until browned on all sides.
- For each serving, spoon 1/12 of hash onto an oven proof serving plate. Top with 1/4 cup cheese and broil 3 to 4 inches from heat source just until cheese melts. Garnish with scallion tops and serve with sour cream.
Ingredients
- 3/4 pound Jones Dairy Farm Sausage Link(s), Fully Cooked Pork
- 1/4 cup Nature's Best Dairy® Butter
- 1 cup Nature's Best Dairy® Sour Cream
- 10 cups Peak Fresh Produce® Potato(es), Russet, diced, cooked
- 12 Peak Fresh Produce® Scallion(s), sliced
- 3 cups West Creek® Cheese, Cheddar, Sharp , shredded
