Here I was curating tweets for @Hashcapades when my ever-expanding sense of the hash universe went supernova – Chicken Apple Sausage & Asparagus Hash Burrito. Chicken sausage hash in a burrito? Genius, Full Belly Deli, and a huge thanks for inspiring my new favorite hash creation!
As with any hash adventure at Chez Clark, I simply must catalog the chicken sausage hash ingredients – fresh, wholesome ingredients – asparagus, tarragon, onion, Russet potatoes, Willamette Egg Farms eggs, Vermont Creamery crème fraîche, Brat Hans Sweet Apple Chicken Sausage and pancetta from the deli. (The ingredient list is at the end of this post.) Now let’s get busy!
Pre-heat the oven to 375°F. Chop up the pancetta and fry in a pan on medium until just crispy, remove with slotted spoon and place on a paper towel. Leave the rendered fat in the pan.
Dice the potatoes into 1/2 inch cubes and sauté in the pancetta fat left in the pan for 15 minutes, then add the butter + diced onion and cook another 5 minutes until tender. Season liberally with kosher salt and fresh ground pepper.
Slice the chicken sausage into 1/4 inch thick disks and add when potatoes and onion are tender and heat through.
While the potatoes and onion are cooking, blanch the asparagus in another pan for 4 minutes, remove immediately, then immerse in an ice bath to keep the lovely green color intact.
Cut the asparagus into 1 inch sections on a slant add to the potatoes, onion and sausage. Mix in the pancetta and adjust seasoning to taste. Optional: Add 1/3 cup of crème fraîche and stir in to make a creamy, moister chicken sausage hash.
Transfer chicken sausage hash to an oven-proof pan. Create 4 “wells” in the hash. Crack each egg and place in a ramekin first, then slip gently into the well. Garnish with fresh, chopped tarragon and Italian parsley. Place in oven for 5 minutes or until eggs are set to your liking.
Voilà – time to chow down on some seriously tasty chicken sausage hash!
When I thought about the herbs to use, tarragon came out on top because I knew it would work well with the apple in the chicken sausage and the asparagus. Baking the eggs in the hash couldn’t be easier and the presentation is stunning! So…who’s hungry? 🙂
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