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Ingredients
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Main Ingredients
Seasoning
Optional Garnish
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Wash and peel the potatoes. Cut them into small 1/2-inch cubes. Dice the onion and red bell pepper. Rinse the spinach and chop roughly.
- 2
Prepare the Meats
Cut the pork belly into small 1/2-inch pieces and slice the andouille sausage into rounds.
Cooking the Hash
- 3
Cook the Pork Belly
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork belly and cook until crispy and browned, about 8-10 minutes. Remove the pork belly and set aside, leaving the rendered fat in the skillet.
- 4
Cook the Andouille Sausage
In the same skillet, add the sliced andouille sausage and cook for about 5 minutes, until browned. Remove and set aside with the pork belly.
- 5
Cook the Vegetables
Add the remaining tablespoon of olive oil to the skillet. Add the diced onion and red bell pepper. Sauté for 3-4 minutes until they become soft. Then add the cubed potatoes and season with garlic powder, paprika, salt, and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and golden brown.
- 6
Combine Ingredients
Once the potatoes are cooked, add the cooked pork belly, andouille sausage, and spinach to the skillet. Stir well and cook for an additional 3-4 minutes until the spinach wilts.
Serving
- 7
Plate the Hash
Serve the hash warm, garnished with chopped fresh parsley and hot sauce to taste.