Table Hash Recipe

prepare potatoes

Peel (optional) and finely dice the russet potatoes into roughly 1/2-inch cubes. Place diced potatoes in a bowl of cold water and swish to remove excess starch. Drain and pat thoroughly dry with paper towels or a clean kitchen towel. Dry potatoes will crisp better.

par-cook potatoes (optional but recommended)

To speed frying and ensure tenderness, simmer the diced potatoes in lightly salted boiling water for 4 minutes until just tender but not falling apart. Drain thoroughly and pat dry. Alternatively, proceed directly to frying if you prefer.

prep sausage and vegetables

Slice the duck sausage into 1/4-inch rounds. Dice the onion into small (1/4-inch) pieces. Core the poblano, remove seeds and membranes, then dice into 1/4-inch pieces. Mince the garlic and slice scallion greens; chop parsley.

brown sausage

Heat a large skillet (10–12 inch) over medium-high heat. Add 1 tbs canola oil. When hot, add the sliced duck sausage in a single layer. Cook, stirring occasionally, until edges are browned and some rendered fat is released, about 4–5 minutes. Use a slotted spoon to remove sausage to a plate, leaving rendered fat in pan.

cook onions & poblanos

If there isn’t enough fat, add the remaining 1 tbs oil and the butter to the skillet over medium heat. Add diced onion and poblano and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, 5–6 minutes. Add minced garlic in the last 30 seconds and stir until fragrant.

fry potatoes

Push the onion/poblano mixture to one side of the skillet. Add the drained, dried potatoes to the hot pan in an even layer. Let them sit undisturbed for 3–4 minutes so they develop a golden crust. Toss or flip to other side pieces and continue frying, 6–8 minutes total, until most pieces are golden and crisp.

combine & season

Return the browned duck sausage to the skillet and mix with the potatoes, onions and poblanos. Season with kosher salt, black pepper and smoked paprika (if using). Press the hash down with a spatula, let cook 1–2 minutes to meld flavors and crisp further. Taste and adjust seasoning.

add herbs

Stir in chopped parsley and most of the sliced scallion greens, reserving a little for garnish.

fry eggs

In a separate small nonstick skillet, heat 1 tsp olive oil over medium. Crack the eggs into the skillet and cook to preference: sunny-side up (cover pan for 1 minute to set whites) or over-easy (cook 2 minutes, flip gently, cook 15–30 seconds). Season eggs with a pinch of salt and pepper.

assemble

Divide the hash between two plates (or one large plate). Top each portion with a fried egg. Garnish with remaining scallion, an extra sprinkle of parsley, and hot sauce or salsa if desired.

serve

Serve immediately while eggs are runny and hash is hot. Provide a knife and fork for cutting through the egg into the crispy potatoes and sausage.