Page 53 - Fresh Magazine - Winter 2017

wldwebekkie

Cajun hash browns with Irish sausage

SERVES 4
vegetable oil 1 green pepper, chopped Cover the base of a heavy-bottomed frying pan with a
4 sausages, sliced 1 onion, chopped thin lm of oil and set over a medium-high heat. Add the
350g potatoes, diced, skins on 180g mushrooms, sliced sausages and cook, turning regularly, for about 5 minutes,
1 teaspoon chilli fl akes fried eggs, to serve until they start to brown. Remove from the pan and set
1 teaspoon paprika fresh chives, to garnish aside.
salt and pepper
Turn the heat down to medium and add some more oil
if necessary to cover the bottom of the pan. Once the
oil has heated up, add the potatoes, ½ teaspoon of the
chilli akes and ½ teaspoon of the paprika as well as
some black pepper. Sauté, turning occasionally, until the
potatoes start to turn golden brown.

Add the green pepper, onion and
mushrooms as well as the remaining
chilli akes and paprika. You may need
some more oil again at this stage. Cook
for about 20 minutes, until the potatoes
are cooked through and the peppers
have softened. Keep an eye on the heat,
CAJUN FOOD
Cajun food is the traditional as you may need to reduce it.
cooking of the Southern states Finally, add the sausages back to the
of the USA. A mix of French, pan and cook for 5 minutes. Serve with
Native American and African fried eggs and garnish with snipped
traditions, we’ve added an Irish fresh chives.
feel to the mix with some Irish
sausages.

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