Makes enough for dinner for two adults and one small child, plus lunch for one hungry teacher the next day!
6-8Tbs.Extra Virgin Olive Oil
2-3largeSausagesread ingredients to make sure they are #unprocessed, or as Andrew would say: "Get to know your butcher!"
Dash of Sea Salt
1Red Pimento or Red Pepper
1-2Green Peppersdepending on size
2Tbs.Dried Parsley or leftover Kale Chips
Boil large pot of water. Chop potatoes to preferred size, add to boiling water.
Meanwhile, put 2 Tbs. oil in pan and fry the garlic and onions. Chop sausages. When garlic starts to brown and onions are translucent, add another 2 Tbs. oil, sausages, and a pinch of salt. Chop peppers add to pan. Let fry.
After potatoes have boiled for 10-13 minutes (depending on size), drain in sink and add to sausages and peppers pan with more olive oil to taste. (Keep in mind that I like a lot of olive oil.) Stir.
Use dried parsley or, for a twist, put kale chips in a small bag and crunch them up with your hands. Then sprinkle them over the hash while stirring to evenly spread them over all the potatoes.
Serve hot, with bread or pita (gluten-free 'round here).