Italian Hash Recipes

ITALIAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9x13 or similar sized baking dish with cooking spray.
• In a large skillet over medium-high heat, saute sausage until cooked through. Remove and set aside, leaving grease from pork in bottom of skillet.
• Add diced onion to the skillet and saute until softened, about 6 minutes. Add garlic and saute for another minute. Remove from heat.
• In a large bowl, stir together cooked sausage, thawed hash browns, cooked onion and garlic, sun dried tomatoes, and grated fresh Asiago PDO cheese.
• In a medium sized bowl, whisk together eggs, milk, pepper, and seasoned salt. Once well combined pour over hash brown mixture and stir until well mixed.
• Pour mixture into prepared baking dish. Cover with aluminum foil and bake for 40 minutes.
• Remove foil, sprinkle grated aged Asiago PDO cheese over top of casserole and bake for another 15 minutes, or until cheese is melted and top is lightly browned.

EASY DINNER HASH

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
• Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.

SICILIAN HASH

Steps:

• Preheat oven to 290 degrees F.
• For the meat:
• Butterfly the beef round, on a cutting board and season with salt and pepper. Combine diced onions, garlic, dry basil, dry oregano and layer on top of meat. Sprinkle with Parmesan and roll the beef to enclose the filling and secure with twine. Heat 2 tablespoons on the oregano oil in Dutch oven over medium heat and brown the beef on all sides. Collect any of the stuffing mixture that is left on the board and add to the pan of the end of browning. Deglaze with wine and add crushed tomatoes.
• Cover pot and place in the oven to braise for 10 hours at 290 degrees F. Remove from the oven to a cutting board and cool. Slice, pull the meat apart and add it to the gravy in the Dutch oven.
• For the potatoes:
• Bring a large pot of salted water to a boil over medium heat. Add the diced potatoes and cook until very soft, yet still intact. Drain and place in a large bowl to cool. Season with salt and pepper and drizzle with remaining 1 tablespoon of oregano infused oil.
• For the peppers and onions:
• Coat a medium saucepan with vegetable oil and place over medium heat. Add the peppers and onions and cook until tender. Season with salt and pepper, to taste.
• For the Parmesan eggs:
• Place beaten eggs in hot, oiled pan over low heat. Add Parmesan and sprinkle with salt and pepper. Carefully fold egg over itself until you are left with a soft bell shape.
• For the Sicilian Hash:
• Smash potatoes on a hot griddle and cover with the pepper and onion mixture. Top with bracciole mix, season with salt and pepper and cover. After 4 minutes flip over and serve with soft Parmesan eggs on top.

ITALIAN SAUSAGE HASH

Steps:

• Begin my heating olive oil in a very large pan over medium-high heat. Crumble sausage into pan and brown completely.
• Add potatoes and onion, cooking approximately 10-15 minutes and stirring frequently.
• Add peppers and cook an additional 5 minutes occasionally. Potatoes and vegetables should begin to brown.
• Add garlic and zucchini. Cook an additional 5 minutes until zucchini is just tender.
• Season with pepper, Italian seasoning, red pepper flakes, and salt.
• Top with Parmesan if desired.

SAUSAGE AND POTATOES BREAKFAST HASH

Steps:

• Brown and crumble sausage in large bottom pot or pan. I use a potato masher to achieve small crumbles. Cook to desired crispness. Remove sausage and set aside. Leave oil in pan.
• Add potatoes to pan and fry over medium/high heat. Add additional oil as needed. Toss and fry until potatoes are browned and tender.
• Add sausage back to pan. Season with salt, pepper and seasoning blend. Toss and serve.

ITALIAN HASH

Steps:

• Cook sausage, onion, garlic in a large skillet until almost brown.
• Add hashbrowns, garlic and salt and pepper.
• Cook until as crispy as you like,flipping mixture as needed.
• Make sure to check that you won't need additional oil to prevent sticking (depends on sausages grease content). This takes approximately 10-15 minutes.
• If using optional ingredients: once crispiness has been achieved. Top hash with Parmesan cheese. Cover and let set until cheese is melted (approximately 3 minutes).
• Serve with marinara sauce drizzled over all.

SAUSAGE HASH

Steps:

• In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.

BEEF AND POTATO HASH

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
• Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.