Potato Hash
This is my favourite meal, inspirited by a place in Encinitas, California that I loved, called the Potato Shack. It was just off 101, just North of Santa Fe Drive (near my high school). Everything on their menu was delicious!
I started with 4 russet potatoes, 1 package of extra lean kolbasa (or Andouille sausage) that were penny sliced and then cut into quarters, 1 onion cut into thin rings that were separated, two hand-fulls sliced mushrooms and sliced Gruyere cheese. It made 4 servings (i.e. one potato each).
The potatoes were peeled and cubed (I couldn’t believe they had sprouted after only one week) and mixed with onions in a stone baker that had been brushed with grape seed oil, and then topped with sea salt and cracked pepper. I baked them at 400F for 25 minutes to start, then turned them and cooked for another 20 minutes, or until done.
In a skillet I cooked the sliced mushrooms with sausage. I added them to the dish when the potatoes were pulled out to turn. I topped each serving with Gruyere cheese to melt gently on the plate. Final calorie count (excluding wine) was 275 per serving.
Note: I found the stone baker cooked more slowly than a normal baking dish. After 45 minutes, I tented it with foil and put it back in for another 6 minutes. That extra bit of steaming was enough to finish off the potatoes. Steve really enjoyed it and I was delighted by the memories!
