Potato and Sausage hash Randomness

Garp · 06-06-2007, 22:11

Okay, probably not the most inventive of titles but I did a bit of an odd meal tonight for the 3 of us. Its something I've cooked once before about a month ago for Dym and myself and had a few things I needed to learn from it for this time. Again this time I've got to learn a few more little things just to make it perfect.

What I did..

Took 3 reasonable sized potatoes, chopped them in half and then sliced them fairly thinly. Once thats done I started par-boiling them in a pan.
I then took 6 Sausages, in todays case Aberdeen Angus, drizzled a little oil in a wok and fried them over a medium heat for 8 - 10 minutes (the wok'll make sense in a minute, its a bit daft for frying sausages in generally)

Whilst the sausages were frying and the potatoes par-boiling I set about slicing up some mushrooms, an onion and a red pepper. When I was happy the sausages were nice and brown I took them out of the wok and put them on a cutting board, then added a tiny bit more oil into the Wok and then added the chopped onion, pepper and mushrooms. I then strained the potatoes out and added them to the mix, and proceeded to fry the lot on a medium-high temperature, stirring regularly.

Whilst they were frying I tried in vain to slice the sausages diagonally. Thats one lesson I learnt today. Aberdeen Angus sausages do not slice very easily or well. I ended up with almost a bit of a mess on the chopping board!
I then took about 100g of mature Cheddar cheese and grated it fairly finely.

I hate grating stuff..

Once the potatoes were starting to brown off nicely I re-added the sliced sausages, and sprinkled a reasonable dose of ground basil over it and stirred it in well; followed shortly by the cheese and again mixed it in well. When that was done, it was served, and met with reasonable approval from the housemates.

One thing still to improve, I need to par-boil the potatoes for longer. Still came out a little hard, but I'll get the timing right one of these days

Tak · 07-06-2007, 07:07

Quote:

Originally Posted by Garp

I hate grating stuff..

Red cheese? That's my speciality when grating things

Sounds yummy

Garp · 07-06-2007, 08:55

Quote:

Originally Posted by Takhisis

Red cheese? That's my speciality when grating things

Nearly...

Jonny69 · 07-06-2007, 10:51

The little hard shavings in the cheese are fingernal

You need a hideously sharp knife to slice sausages. I recommend my cleaver for that

Garp · 09-06-2007, 08:40

Quote:

Originally Posted by Jonny69

The little hard shavings in the cheese are fingernal

You need a hideously sharp knife to slice sausages. I recommend my cleaver for that

We have nice sharp knives, but Aberdeen Angus sausages crumble, which I didn't realise before I tried this

06-06-2007, 22:11	#1
Garp Preparing more tumbleweed Join Date: Jun 2006 Location: Hawaii Posts: 6,038	Potato and Sausage hash Randomness Okay, probably not the most inventive of titles but I did a bit of an odd meal tonight for the 3 of us. Its something I've cooked once before about a month ago for Dym and myself and had a few things I needed to learn from it for this time. Again this time I've got to learn a few more little things just to make it perfect. What I did.. Took 3 reasonable sized potatoes, chopped them in half and then sliced them fairly thinly. Once thats done I started par-boiling them in a pan. I then took 6 Sausages, in todays case Aberdeen Angus, drizzled a little oil in a wok and fried them over a medium heat for 8 - 10 minutes (the wok'll make sense in a minute, its a bit daft for frying sausages in generally) Whilst the sausages were frying and the potatoes par-boiling I set about slicing up some mushrooms, an onion and a red pepper. When I was happy the sausages were nice and brown I took them out of the wok and put them on a cutting board, then added a tiny bit more oil into the Wok and then added the chopped onion, pepper and mushrooms. I then strained the potatoes out and added them to the mix, and proceeded to fry the lot on a medium-high temperature, stirring regularly. Whilst they were frying I tried in vain to slice the sausages diagonally. Thats one lesson I learnt today. Aberdeen Angus sausages do not slice very easily or well. I ended up with almost a bit of a mess on the chopping board! I then took about 100g of mature Cheddar cheese and grated it fairly finely. I hate grating stuff.. Once the potatoes were starting to brown off nicely I re-added the sliced sausages, and sprinkled a reasonable dose of ground basil over it and stirred it in well; followed shortly by the cheese and again mixed it in well. When that was done, it was served, and met with reasonable approval from the housemates. One thing still to improve, I need to par-boil the potatoes for longer. Still came out a little hard, but I'll get the timing right one of these days __________________ Mal: Define "interesting"? Wash: "Oh, God, oh, God, we're all gonna die"?

07-06-2007, 10:51	#4
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	The little hard shavings in the cheese are fingernal You need a hideously sharp knife to slice sausages. I recommend my cleaver for that __________________