[Photograph: Alex Farnum]

There are plenty of breakfast and brunch recipes in the True Blood cookbookā€”perhaps from all of the late nights spent running from evil vampires, witches, and the occasional possessed doll. Ruby Jean's Hash stands out as a simple yet soul-satisfying take on a morning-after meal. Andouille sausage peppers this hash of potatoes, onions, and green peppers, and the whole mess is adorned with a voluptuous poached egg. Lafayette says the hash is most popular with "rednecks down at Merlotte's," but I don't think you need to drive a raised pick-up to scarf down this dish.

Why I picked this recipe: Spicy sausage, poached eggs, and crisp potatoes are just what I want to eat the morning after an epic Halloween party.

What worked: The andouille was a great addition to what is a fairly standard line-up of hash ingredients. Using leftover potatoes makes the dish super fast and easy, too.

What didn't: I found myself adding more oil and turning up the heat on the hash as it cooked to up the browning factor (5 to 6 minutes on medium just didn't do it for me).

Suggested tweaks: Hash is kind of a kitchen sink dish, so feel free to throw in bits and pieces of things floating in the fridge. If you've got any leftovers, the hash is particularly tasty re-fried with scrambled eggs and served in tortillas with a bit of salsa. Hash-tacos anyone?

As always with our Cook the Book feature, we have five (5) copies of True Blood to give away.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.

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