©2020 by On (In)fertile Ground. Proudly created with Wix.com

Search
  • leslieannejackson

Dinner for a cold Wisconsin night

Ever have one of those nights where you realize that:

1) you didn't plan anything for dinner

2) your grocery shopping was minimal at best

3) it's cold and you're starving



Yeah, me neither. BUT...if that did happen....I would definitely make this Italian Hash again and again and again! Bursting with flavor and perfect for a cold, Wisconsin winter evening! Pair it with some delicious (leftover) homemade bread and some of Grandma Florence's homemade jam and you can't go wrong!


Italian Hash with Poached Eggs Difficulty: Easy Prep Time: 15 minutes Cook time: 20-30 minutes

1 lb. mild or hot Italian sausage

1 Tbsp. Olive oil 1/2 sweet onion, chopped 1/2 bell pepper, chopped 2 cloves garlic, minced 3 large russet potatoes (or substitute 5-6 small red potatoes), diced (and peeled, if you prefer) Salt, to taste Pepper, to taste 1 tsp Italian seasoning 1 small jar artichoke hearts, drained and chopped 1/2 c. sun dried tomatoes, julienned Fresh eggs, cooked to preference

Heat skillet over medium heat and add olive oil. Add Italian sausage and brown; drain and set aside. Add additional olive oil, if needed, to pan and add onion, bell pepper, garlic, salt and pepper. Saute until vegetables begin to soften. Add potatoes to pan and saute until potatoes are nearly cooked through. Add Italian seasoning, artichoke hearts and sun dried tomatoes and warm through. Cook eggs to liking and place on top of hash upon serving.

*Note about poached eggs: This is an art! If you don't trust yourself to get the simmer on your water right and use a little bit of vinegar in your water, I recommend using the "Poach Pods." You can find the link for these here: Poach Pods

65 views