As leisurely weekend brunches approach (TGIF!), we put together a breakfast hash recipe that features a favorite Greek pork and lamb sausage with a twist of orange and fennel, Loukaniko. We remember our yiayia showcasing this tangy, smokey sausage in many of her luncheon dishes. She would fry it up alongside a platter of feta, Kalamata olives and Greek bread for a mezze platter or add it to a pasta for a one-dish meal. If we were lucky, she often would slip us a piece from the sizzling skillet before the meal, and making sure we didn't ruin our appetites.
We showcase the Loukaniko in a complex hash for weekend brunch company. For a burst of flavor and sweetness to balance the saltiness of the feta and Loukaniko, we add roasted sweet potatoes and roasted red peppers. We lay a perfectly fried egg on top that seeps into the plated medley.
Greek Hash with Loukaniko, Sweet Potatoes, Roasted Red Peppers and Feta Cheese
2 T EVOO
2 large sweet potatoes, cut into 1/2-inch chunks
1 t dried rosemary
6 oz. (3-4 whole) roasted red peppers, cut into 1/2-inch chunks
1 medium yellow onion, cut into 1/2-inch chunks
2 cloves garlic, minced
12 oz. Loukaniko sausage, casing removed and cut into 1/2-inch half rounds
salt and pepper throughout
1/2 c feta cheese
2 T butter
4 large eggs
Preheat oven to 400 degrees Fahrenheit. In a bowl, toss the sweet potatoes with 1 T EVOO, dried rosemary, salt and pepper and arrange on a lined baking sheet. Cook for 25-30 minutes until slightly browned and soft.
While potatoes are roasting, in a large saucepan over medium heat, cook the sausage until browned, 6-8 minutes. Transfer to a plate and set aside.
Heat 1 T EVOO in the same saucepan over medium heat. Add the onions and cook until golden and translucent, about 5 minutes. Add the roasted red peppers, minced garlic, salt and pepper and cook for 1 minute more. When potatoes are finished roasting, add them to the pan along with the reserved sausage. Cook until crispy, about 5 minutes. Add more EVOO if need be. Remove from heat and sprinkle feta cheese on top.
In another saucepan heat 1/2 T of butter over medium heat. Once the butter has melted and sizzles, crack an egg into the pan. Fry to desired doneness and repeat with the remaining eggs and butter.
Transfer the hash to individual dishes and serve a fried egg on top with salt and pepper to taste. Serves 4.
This is a fantastic winter breakfast served alongside some freshly toasted Greek bread and a glass of orange juice. If you have leftovers, feel free to add them to a salad for a late lunch or mix them with beaten eggs the next morning for an instant omelette!