Hash (Deconstructed) – Fall’s Hearty Breakfast of Champions

Deconstructed Hash - Crispy Rosti Potato Wedge with Sautee of Sausage and Veggies
Deconstructed Hash – Crispy Rosti Potato Wedge with Saute of Sausage and Veggies

My son was telling me the other day that his friend’s dad makes him hash to help him “bulk up.” For those of you who aren’t familiar with it, hash is a dish consisting of diced meat, potatoes and spices that are mixed together and then cooked either alone or with other ingredients such as onions. I thought this would be the perfect breakfast to make for my son, who does indeed need to bulk up for soccer season. It’s a hearty fall breakfast with the perfect combination of protein and carbohydrates for both athletes and breakfast lovers. But I didn’t want to create a traditional hash with a soft texture, so I grated the potatoes finely to approach the dish as a deconstructed hash, with potatoes in the guise of a Rosti (a large pancake sans eggs and added starch) which would provide a crispy exterior to balance the softer ingredients like sausage and sauteed veggies.


First, wash and grate 8 Yukon gold potatoes. I have several graters I like, but the one in the picture is a combination mandoline and grater which produces matchstick and heftier shreds. What I like about Yukon gold potatoes is that they’re very versatile, keep their shape when cooked and have a slightly sweet taste. But any potato can be used depending on your taste preferences. (I’m even thinking about using a sweet potato or yam to create a sweeter Rosti…stay tuned.)


After seasoning the potatoes with salt and pepper, I heated up a 12-inch non-stick pan, poured in some olive oil, and then added in the potatoes, patting them down to create an even surface.


Here is a picture of a happy jumble of onions, red peppers, chicken apple sausage from Aidell’s, and sweet Italian sausage I was cooking in my trusty cast iron skillet. We like lots of flavor, so I seasoned liberally with salt, pepper and Frank’s hot sauce. Damn, I love that sauce!

If you have the right non-stick pan, with a rim at this angle, tossing the pancake over is pretty easy.


After flipping the potato pancake, it should have turned a nice, golden brown color like this.  When the other side has turned brown, it is ready to serve.  Slice a portion size of your choice, serve it up with hash alongside and enjoy. Or, in my case, watch your son smile while he bulks up.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s