Sausage Hangover Hash from Leftovers - 52 Breakfast Ideas

Oh Dear gods... Please make the pounding in my head go away...

You don't have to be hungover to make this...

But if you are, this does help.  Substantial, stick to your ribs... and just a little greasy food that will fill your stomach with something other than that leftover bile.

This recipe is more of a simple, traditional hash with basic ingredients you’d find in any pantry. If you want to upgrade it to a restaurant-quality side, all you’d need to do is add a bit of herbs and some more variety to the mix.

For instance, using purple potatoes instead of your standard Yukon gold potatoes would set it apart just from a visual aspect. Adding vegetables like zucchini, sweet potatoes or even cauliflower can also add an extra dimension to your plain old starchy potatoes. Honestly, you can just use up whatever is left in your fridge because hash is just medley of ingredients that have been crisped up. In the end you know you’re going to get something delicious.

The meat is that staple of my freezer, the one pound tube of bulk sausage.  I am a huge fan of buying on sale.  Occasionally, about once every three months or so my locally low priced grocery store puts these babies on sale for just 99 Cents!  When they do, I buy 24 of them (that usually lasts for about 3 months)!  SO I am always looking for ways to upgrade tube sausage from just sausage and eggs to something a bit more spectacular!

There's really no cure for a hangover... Aspirin, LOTS of water, a nap and something substantial, stick to your ribs... and just a little greasy will help!

 OK... Here's what I did...

Sausage Hangover Hash
from Tube of Sausage

Ingredients

• 1 Pound bulk Sausage... But feel free to substitute about any meat (LOVE Chorizo in this), Rotisserie Chicken, Taco meat, Pulled Pork etc.)
• 1 Pound (3-4) Russet Potatoes, bite size dice
• 2 Medium Green Bell Peppers, Diced (Core,seeds and white membrane removed
• 1 Medium Sweet onion, Diced
• 2 TBS plus additional 3 TBS Olive Oil
• 2 TBS Old Bay Seasoning
• Pinch of Salt and a BIG Pinch of Pepper
• 1/4 Cup Grated Cheddar Cheese
• 6 Large Eggs, made as you like... For this I prefer Basted in Butter so the whites are cooked yet the yolks are still runny!
• Optional, Drizzle of your favorite BBQ Sauce
• Optional, Sliced Green Onions as a garnish (White and Green parts), but you really aren't hung over of you take the time for garnish.

Cooking Directions

1. In a LARGE non-stick Skillet (you are hungover, no need for the potatoes to stick and piss you off), add 2 TBS Olive Oil and heat over medium heat. Add the Green peppers and onions and saute for about 5 minutes until the onions are soft and translucent. Remove from the skillet.
2. Add an additional 3 TBS of Olive Oil. Reheat over medium high heat. Add the diced potatoes and saute for about 10 minutes until the potatoes are cooked through and get a crispy texture on the outside with a golden brown and delicious looking char.
3. Add the onions and peppers back to the skillet with the potatoes. Also add the leftover cooked pulled pork (or substitute cooked meat of your choice). Season with the Old Bay Spice mix and saute until warmed over.
4. Meanwhile, cook the eggs as you like... Scrambled works fine (easy to do hungover), over easy works but is harder when hungover. I prefer a runny yolk.
5. Add the cheese to the potatoes, cover for 1 minute and the cheese will be nicely melted. Add the eggs, drizzle with the BBQ Sauce and Optional Garnish with the Green Onions (if you are able) and serve hot.
6. Eat, drink liquids, have an aspirin, then go back and take a nap if you can; But of course, as always... ENJOY

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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