*catalan Sausage Hash Recipe

Time40m

Serves4

Idaho Potato, Butifarra Sausage, Wilted Spinach, Piquillo Peppers, Manchego Cheese, 7 Minute Eggs

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Ingredients

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1
Prepare the Potatoes
Peel and dice the Idaho potatoes into small cubes. Boil them in salted water until tender, about 10-12 minutes. Drain and set aside.
2
Cook the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Butifarra sausage, removed from its casing and crumbled. Cook until browned and fully cooked, about 5-7 minutes.
3
Sauté the Vegetables
Add the remaining tablespoon of olive oil to the skillet. Add the boiled potatoes and sauté until crispy and golden brown, about 8-10 minutes. Stir in the fresh spinach and piquillo peppers. Cook until the spinach is wilted, about 2-3 minutes. Season with salt and pepper.
4
Prepare the Eggs
In a separate pot, bring water to a boil. Carefully add the eggs and cook for 7 minutes for a soft-boiled texture. Remove from heat, transfer the eggs to cold water, then peel.
5
Assemble the Dish
Serve the potato and sausage hash on plates. Top each serving with a soft-boiled egg and sprinkle with grated Manchego cheese.