This recipe appears in:Ruby Jean's Hash from 'True Blood'
There are plenty of breakfast and brunch recipes in the True Blood cookbook—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?
Reprinted with permission from True Blood by Gianna Sobol and Alan Ball with Karen Sommer Shalett. Recipes by Marcelle Bienvenu. Copyright 2012. Published by Chronicle. Available wherever books are sold. All rights reserved.
- 2 tablespoons vegetable oil
- 2 cups diced cooked potatoes
- 1/4 cup chopped yellow onion
- 1/4 cup chopped green bell pepper
- 1 cup chopped andouille sausage
- Cayenne pepper
- 1/2 teaspoon white distilled vinegar
- 4 large eggs
- 2 tablespoons chopped green onion (green part only)
Heat the vegetable oil in a large, heavy skillet, preferably cast iron, over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, bell pepper, and andouille. Season with salt and cayenne and cook, stirring, for 5 to 6 minutes or until the vegetables are just softened. Remove from the heat.
Fill a medium saucepan with 3 inches of water, add the vinegar, and bring to a boil. Reduce the heat so the water simmers gently. Crack an egg into a cup or small bowl, and gently slide the egg into the water. Repeat the process with the remaining eggs, keeping the water at a gentle simmer. Poach for 3 to 5 minutes, depending on the firmness desired. You can test
the doneness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.
Spoon equal amounts of the hash onto four plates. With a slotted spoon, transfer a poached egg to each serving of hash. Garnish with the green onion and serve immediately.