potato & chinese sausage hash

How To Make potato & chinese sausage hash

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  1

  Potatoes scrubbed and ready for dicing. I totally forgot to add the onion and bell pepper to the board for the photo. oh well, not a show stopper. Now the sausage is air dried but not safe for consumption yet.
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  2

  Chinese sausage is stable at room temp before opening the package and refrigerated after that. This is a hard sausage, and a trick to get it soft is to steam it first before adding to a dish. The steaming also cooks it mostly through. The 3 sausages added to my hot steamer (rice cooker).
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  3

  Steam for 20 minutes. Here you can see the sausage has swelled up a bit. After 20 minutes, remove them to a cutting board and dice them.
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  4

  While the sausage is steaming, heat some lard or cooking oil, maybe 2-3 tablespoons, in a large non stick pan on medium heat. While the pan is heating, dice the potatoes and add them to the hot pan and give a good shake or two of pepper if you like.
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  5

  Then add the bell pepper and onion and mix into the potatoes.
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  6

  When the sausage is ready, dice that and add to the pan.
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  7

  Continue cooking until the potatoes are browning up and tender.
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  8

  Serve with sides of your choice.
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