Sausage & Taters

This is one of those little recipes that is so simple that you hardly believe that it needs to be written down, but there are some people who may never think of this combination. It is nothing special, but it is very tasty, and quite filling. This recipes is enough to feed a family of four if you want to add a salad and a side dish, but it's a great 2 meals all by itself to any hungry adult.

There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.

Ingredients:

1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil

Directions:

In large frying pan on medium, heat oil and begin lightly browning sausage.

After sausage has begun to brown, add onion when onion begins to soften, add potatoes.

Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.

Eat It!

After Thoughts:

If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.

I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.

Applesauce with cinnamon is a great side dish for this entree.

We call it, " Indian Hash"

This is an old family favorite that my grampa taught to my dad, and he taught to me. Then I spent some time on the reservation and learned a few more secrets. There are many variations of this quick and easy dinner, but I'm gonna share with you my favorite.

We call it Indian Hash and I have had it at many a home or party while I was living on the Rez. I really don't know why they call it hash, unless it is the potatoes. It's no matter really, because it is easy to make and really filling. It is really a meal all in itself, and when you try it, you'll be hooked too.

Some of the ingredients are pretty flexible. to make it quickly use instant mashed potatoes. you can get them ready while you cook the meat. If you wish to use fresh mashed potatoes, prepare them ahead of time, it's easier and saves time when your in a hurry. I like the use of pork sausage, but it's not solid rule, the ground beef can be any grade you can afford, ground chuck is less greasy. You can use the corn or not. You can use canned corn, but make sure you drain the water out before you add it to the pan. You can even serve the corn on the side, but if you want a veggie with it, the corn is the only way to go.

Ingredients:

4-6 cups Mashed Potatoes
1 lb ground chuck
1 lb pork sausage
1 cup frozen whole kernel corn
1 large onion sliced and quartered

Directions:

In a large frying pan break up sausage and ground chuck, throw in onion and fry until meat is completely cooked.

Drain off excess grease retaining a couple teaspoons.

Return pan to heat and mix in the potatoes and corn.

Cook to desired doneness. Some people like to just get everything up to the same temperature, Some like to get the potatoes brownd off. There really is no wrong way to finish this stuff. (with the exception of burning it to a cinder!)

Serve right from the pan.

EAT IT!

After Thoughts:

Serve with ketchup. I don't know anyone who doesn't put ketchup on this stuff!

Goes amazingly well with an ice cold glass of milk.

Reheats great, so you can make a lot and eat it all week if you so desire!