Island Hash

Did I say what island? Well, it’s confusing. Lamb makes me think of Ireland, but it’s Merguez sausage, so maybe Corsica, but the plantains would lead us to think Cuba. The spice might bring us Puerto Rico, so this really is a hash. It starts with onions, garlic, and poblano peppers. Then the spicy sausage from Hidden Creek Farms, then some sweet plantains ripe and double cooked. The sofrito the Poppi’s chili powder and some of Erin’s honey to tie it all together. I hope you like it.

1 pound Merguez sausage (Hidden Creek Farm LLC)
1 red onion large, diced
1 large poblano pepper, medium diced
2 teaspoons minced garlic
1 pound cooked plantains
1 teaspoon Poppi’s chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey (Erin’s Elderberries)
4 eggs, over easy
2 tablespoons fresh cilantro, diced and divided
Oil for cooking

In a large skillet on medium, add Merguez sausage and water and par cook until 3/4 done. Remove and drain sausage on paper towel.

Add oil to skillet and add onion, pepper, and garlic. Sauté for 4 minutes.

Add chili powder, salt and pepper.

Chop plantains in bite size pieces. Add to pan and cook for 5 minutes.

Slice sausage in 1/2 inch pieces and add to pan. Cook until done and browned. Stir often.

Add honey, cilantro and stir.

Cook eggs over easy.

Place hash on plate; top with egg and serve.

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