Hash of some sort has been around for years and years. Every country has some form of recipe that they call Hash. The common thread of all the many varieties, consists of some type of meat, carrots and potatoes.
The most well-known variety is Corned Beef Hash which dates back to the 1800s.
But alas, Scotland has their version of Hash, called Stovies.
Denmark's version of Hash is called Biksemad - translated to "tossed together food" - that's funny.
In Austria there's Grostl which consists of " left-over meat topped with an egg".
In Mexico, there's Picadilio.
Oh I'm sure the list goes on and on from country to country.
I came up with my own version, as many countries have done over the years.
I like to call it.......Jimmy Dean Sausage Hash.
I know....I know.....it's not a very clever name.
But hey, it's "MY" Country. Population 5 by the way, and I'm the Queen of it.
And this Queen simply loves Jimmy Dean Sausage.
So until my townspeople complain, and I'm over-thrown, it will be called Jimmy Dean Sausage Hash. So there.
1 roll Jimmy Dean Sausage (because the Queen loves it) - Regular Flavor
1 1/4 cup fresh carrots, cut into cubes
1/3 cup chopped onion (I use frozen) - not pictured. I ALWAYS forget the onions in my pictures.
8 small Yukon Gold potatoes
1/3 cup beef broth, low sodium
* This will make 4 to 6 servings, depending on your appetite.
Yukon gold potatoes come in all sizes. I used about 8 medium ones. About this size:
Cut them in half, or in thirds, depending on the size.
Place them in a pot of boiling salted water. We want them to boil until they are fork tender.
In the meantime, lets get these carrots cut into little cubes.
Be sure to use fresh carrots. Trust me. Canned ones will just get all mushy, and frozen ones...well, I've never used frozen ones so I can't really comment.
The Queen likes her carrots cut into little squares, just a tradition from my country that dates way back.
This is how I do it.
I cut the carrot lengthwise.
And then cut them again in half lengthwise until you have four slices.
Now get to cutting into little squares. The Queen is hungry.
Take the carrots, sausage and the frozen onion, and throw it all into a big pot on medium high heat.
Use your wooden spoon to chop up the sausage into crumbles as it cooks.
Just when the sausage turns brown, and the pink is gone, pour in the beef broth and turn the heat down low and cover. Let simmer about 10 minutes until the carrots get all tender.
***A Message From The Queen (Trumpets blare and the whole thing).......Don't get tempted to pour in more beef broth than the recipe calls for. I did this once. I got all carried away and poured in extra broth, and it ended up being mushy hash. I mean really mushy. And the townspeople were very upset with me.
By now the potatoes should be fork tender.
Drain potatoes and place in with the sausage mixture.
Use your wooden spoon and gently mash up the potatoes to combine with the sausage mixture. Leave some of the potatoes in small chunks.
If your people like, you can eat the hash just like this, with toast or a Biscuit or English Muffin.
But my townspeople like to top our hash with an egg.
Add a little pepper............
Insert Fork here.....
Let Them Eat Hash!