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This crispy golden potato hash features the simply unforgettable flavour of Harvest Meats Double Smoked Farmer’s Sausage along with Crimini mushrooms on dressed baby spinach.

Golden Breakfast Hash

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 Golden Breakfast Hash
This crispy golden potato hash features the simply unforgettable flavour of Harvest Meats Double Smoked Farmer's Sausage along with Crimini mushrooms on dressed baby spinach.
Course Main Dish
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 link Harvest Meats Double Smoked Farmer's Sausage
  • 6 crimini (or brown) mushrooms
  • 1 medium russet potatoe grated
  • 1 tsp. onion powder
  • 3 Tbsp. canola oil
  • 1/4 lb. baby spinach
  • 1 small shallot
  • 1/4 cup white vinegar
  • 1 cup canola oil
Course Main Dish
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 link Harvest Meats Double Smoked Farmer's Sausage
  • 6 crimini (or brown) mushrooms
  • 1 medium russet potatoe grated
  • 1 tsp. onion powder
  • 3 Tbsp. canola oil
  • 1/4 lb. baby spinach
  • 1 small shallot
  • 1/4 cup white vinegar
  • 1 cup canola oil
Instructions
Light Vinaigrette:
  1. Peel and grate one shallot. Transfer grated shallot into a small container with a leak-proof lid. Add white vinegar, 1 cup canola oil, and salt & pepper to taste. Close the lid and shake to emulsify. Set aside
  2. QUICK ALTERNATIVE: You may replace this vinaigrette with one of your choice.
Prepare Meat & Veggies:
  1. Peel and grate potatoe with a coarse grater. Strain and remove excess moisture by pressing with paper towels. Transfer to a mixing bowl and add onion powder. Salt and pepper to taste. Mix and set aside. NOTE: Russets are perfect for grating. Grating them speeds up the cooking time.
  2. Prepare mushrooms by gently wiping them with a moist towel. Discard any tough stem tips. Cut mushrooms and farmer's sausage into 1/4 inch slices. Set aside.
Cooking & Plating:
  1. Bring a medium non-stick frying pan to medium heat. Add 3 Tbsp. canola oil. Add grated hash mix and use a spatuala to gently spread into a thin layer (about 6" in diameter). Sear for about 3 minutes on medium-low heat until golden crispy on one side. Flip over and continue cooking for another 2 to 3 minutes until golden. Set aside.
  2. Bring a small fry pan to heat and add 1/2 Tbsp. canola oil. Add cut sausages and mushrooms. Season with salt and pepper to taste. Fry while flipping occasionally until done (about 2 minutes).
  3. Re-shake the vinaigrette and pour into a small mixing bowl with baby spinach. Season with salt and pepper to taste.
  4. Plate your dressed spinach, add potatoe hash, and top with sausages and mushrooms. Serve.
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