Another great hash dish using Portuguese sausage instead of corn beef. Makes a great skillet breakfast!
- 2 Tbs. oil
- 2 (5oz size) Portuguese sausage, diced
- 1 small onion, diced
- 6 russet potatoes, pared and cubed
- 1 Tbs. Hawaiian salt
- 1/4 tsp. pepper
- 1 can (4oz) chopped green chilies
- 1/4 cup catsup
- 2 Tbs. chopped parsley
- 4 eggs, beaten
- 3 Tbs. evaporated milk
- Dash salt and pepper
In a large skillet, heat oil. Brown sausage. Add onion; cook for 1 minute. Add potatoes; cook until potatoes are tender, about 15 to 20 minutes. Season with Hawaiian salt and the 1/4 tsp. pepper. Add green chilies, catsup, and parsley. In a bowl, combine eggs, milk, salt, and pepper; mix well. Pour egg mixture over potato mixture and mix well. Cover and cook for about 5 minutes.
Makes 6 servings.