My virgin of the Hash Browns, added leek, eggs and sausages! This is came out a nice combination adding extra flavor and texture to the hash, however I used for this particular recipe a chicken sausage, and the truth I wan't impressed, thought it's less fat!! But wasn't worth, or may be the particular sausage I used wasn't great! originally I made the recipe with Chorizo and German or Spanish traditional sausage, and always came out superb!!
It's important not to let the leeks over-coked and drain all the excessive water from the shredded potato, so that gives it extra textures and crispness. Finally serve the dish with German sauerkraut and cucumber is the balance for the dish... hope you try it.
- 2 Medium size potato
- 2 Sausage or Chorizo
- 3 Eggs
- 1 leek
- Butter for saute
Shred the potato hash, wash it thoroughly and let the water drain by squeezing the hash a little. Add some salt and pepper and mix it very well, sometimes I add dash of cardamon or splash of cayenne. On medium heat, use non stick skillet is a most here! melt the butter and add the hash, press them on the skillet making the pie shape. Cook for 6 - 8 min and transfer the hash pie to another plate, so you can slide back to skillet to cook the other side for another 5 min, then take off sliding back the hash pie to the plate.
Add another 2 Tbspn of butter to cook the sausage and let coke for 5 min, add the leek and continue cooking for another min, then whisk the eggs with salt and pepper and add it to the leeks and sausage, before, at the same time add the hash pie to the eggs and other and let it cook for 2 -3 min.