Cajun Hash

This is a breakfast that will wake up your senses!  Cajun Hash is a hearty compliment to a couple of fried eggs, toast optional.  

Incidentally, the photo for this dish doesn't do it justice. And that was the amount leftover, after I'd fed three men, myself and my Kiddo. 

Planning ahead with your meals can streamline efforts in the kitchen.  If I want to serve up  Cajun Hash on the weekend, then I'll make a few extra potatoes a couple of days ahead.  For example, I'll wash, wedge and boil red-skin potatoes until just tender, 8 to 12 minutes.  Then I'll remove the portion I need for the hash, chilling those potatoes with a good rinse in cold water and saving in the fridge.  The rest of the boiled potatoes can be sauteed in a little butter and olive oil, finished with some garlic salt and pepper for dinner that night.  Similarly, if you are baking potatoes, by all means throw a couple extra ones in the oven - to be morphed into potato soup, hash browns, or twice-baked potatoes later on.

Cajun Hash

an original recipe by Kelly Jo Vanderstelt

1.  Using a large skillet, saute' the following in 3 Tbs. Olive Oil until onion is transparent:

• 3 Stalks of Celery, thinly sliced
• 1 Yellow Pepper, diced
• 1 medium Onion, coarsely chopped

2.  Add:

• 2-3 Cups Potatoes, pre-cooked and cubed - (with or without skin on)
• 1-2 Cups Canadian Bacon, diced.  (I like a thick, smoked variety I find at my local butcher.  You could try cubed ham if you prefer.)
• 1 Can Dark Red Kidney Beans, partially drained
• 3 Tbs. Ketchup
• 1 1/2 Tbs. Brown Sugar
• 1 Tbs. Creole Seasoning
• 1 Tsp. Salt
• 1/4 Tsp. Pepper

3. Warm thoroughly over medium heat, stirring occasionally.  Do not overcook or the potatoes will become mushy and the sauce will dry out.

Serves 6-10, depending on sides and appetites.