Bratwurst and German Fried Potato Hash

I had another moment of genius.  No, seriously...I know it's hard to believe but I honestly actually did.  Four people in the house and only 3 Bratwurst links.  What the heck was I supposed to do?!?  I had originally planned to do some German fried potatoes that I hadn't done in a long time so I had some bacon, and onion, and a bag of red potatoes.  I've become a new fan of hash over the past year and my mind instantly ran to hash!  Take the Bratwursts out of the casing and make a hash out of it!!  GENIUS!!  That's the great thing about hashes...your mind is the limit.  I typically top a hash with a fried egg.  I don't know if that's the norm, but that's what I did here, and with every other hash that I make.  On a side note, the dish went great with a Shiner Wild Hare Pale Ale and everything was reminiscent of a nice Oktoberfest.  Hope it makes the German side of my family proud!  Enjoy!

Bratwurst and German Fried Potato Hash

• 3 links of raw Bratwurst
• 1/2 yellow onion, chopped
• 1/2 pound bacon, uncooked
• 2-3 pounds small red potatoes
• eggs cooked to order

In a large pot of water, boil the potatoes, with skins on, until a fork inserts easily with slight resistance. Drain and allow to cool.  Cut each slice of bacon into four pieces.  In a large skillet over medium heat, fry bacon on one side.  When you flip over the bacon, add the chopped onion.  Meanwhile, in another skillet, slide the bratwursts out of the casings and fry up in a skillet, breaking it into pieces as it cooks. Drain when completely cooked. Cut the cooled potatoes into quarters, then place into the skillet with the onions and bacon.  Toss gently.  Add the cooked bratwurst crumbles and toss gently again.  Allow to cook over medium heat until the potatoes are browned to your desire.  Cook eggs to order and place on top of a pile of the potato mixture.

Sausage & Cheese Quiche

I absolutely love quiche.  I think it is so versatile because you can change the fillings at any time.  Don't want sausage? Swap in some bacon.  Don't want any meat? Add some spinach, or asparagus, or mushrooms.  Switch up the cheese.  Switch up the seasonings.  It's basically an omelette in a pie shell.  For this recipe, I received inspiration from a magazine and then built my own from there.  For this quiche, I used Opa's Jalapeño Smoked Sausage and some shredded Gouda cheese that I had in the fridge.  I like looking at what I have leftover in the fridge and making something yummy out of it :) The leftover sausage will most likely be used in a delicious jambalaya in the next few days.  If you don't have access to Opa's sausage, any link-style sausage or even a bulk sausage will work.  If using a bulk sausage, I suggest using 1/2 pound.  You can substitute leeks, white onion, yellow onion, shallots, or even purple onion for the green onion.  Enjoy!

Sausage & Cheese Quiche

• 1 9-inch pie shell, unbaked (homemade, frozen, store-bought, whatever)
• 2 small links Opa's Jalapeño Smoked Sausage, sliced
• 2 green onions, sliced
• 2/3 cup shredded Gouda cheese
• 2 eggs
• 2 egg yolks
• 1 cup half-and-half
• Salt and pepper to taste

Preheat oven to 375F.  Slice sausage into rounds and lightly brown on both sides in a skillet over medium heat. You can cut the sausage into smaller pieces if you desire.  If using bulk sausage, crumble and brown the sausage thoroughly.  Remove sausage from the skillet, removing all the grease except for approximately 1 Tablespoon.  Add onions to the pan and sauté lightly.  Place sausage, onions, and cheese in the bottom of the pie crust.  In a medium bowl, whisk together the eggs, egg yolks, half-and-half, and salt and pepper until thoroughly combined.  Pour over the sausage-onion-cheese mixture.  Bake for 25-35 minutes or until the eggs are set and the top is lightly browned.