Buffalo Chicken Hash: Ready for Game Day |Cooking With Amanda

I dislike sports.

Basketball, football, curling (Wikipedia told me it's a sport, don't look at me like that), hockey… you name it, it's not for me.

The only sport I can get into is Olympic Figure Skating. Which may or may not have to do with the fact that there are pretty dresses and lots of sparkles.

How-ev-er, my husband? Sports FANATIC… especially football. And by "fanatic" I mean he has multiple old games taped so that he can re-watch them when the season is over.

Which is basically how this buffalo chicken hash was born.

It was a lovely, Saturday morning. I woke up excited to spend the day with my hubs, as Saturday is always "date day" for us.

That excitement went downhill x 12 when I went into our living room to find the hubby, eyeballs glued to an old rerun of a Huskers football game.

I immediately knew what date day was going to look like – "quality time" watching some football.

Whomp. Whomp. Whomp.

I had 2 options: 1) Pout and complain and generally be an annoying human being, or 2) Be the greatest wife EVER and make some game-day-style grub.

I chose option 2. Which, my friends, was the right choice.

Now, what to make. I debated between our favorite Buffalo Chicken Potato Poppers, Buffalo Blue Cheese Dip or some good ol' classic BBQ Chicken Wings. They all sounded good, but I was looking for something new. Something that would give me "Best Wife Ever" status.

Then, it dawned on me. It's breakfast time. Hash is the perfect, manly, comfort breakfast AND I had chicken sausage. Plus there's the whole "buffalo chicken is on the most classic game day flavors of life" thing.

So, it happened. Oh, and in only 30 minutes AND in one pan. Win.

My hubby? Well, let's just say that we have eaten this many mornings since, even without watching sports games.

Nothing starts your day better than sausage, spicy, saucy goodness and runny egg yolks.

Nothing.

Print Save

Buffalo Chicken Hash Recipe

Embed

Ingredients

1 cup russet potato, cubed (large)
1 tablespoon olive oil
1/2 small onion, chopped
2/3 cup red pepper, thinly sliced
2 teaspoons garlic, minced
2 links chicken sausage, sliced
salt and pepper, pinch of each
1/2 cup reduced fat shredded cheddar cheese
2 eggs

For Topping:

buffalo wing sauce, drizzle
1 green onion, sliced

Directions

Heat your oven to 400°F.
Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.
In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.
Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
Sprinkle the grated cheese on and stir to mix it into the potato mixture.
Make two wells in the hash and crack the eggs into them gently. Cover and place into the oven until the eggs are cooked as much as you like them. I like my yolks runny, which took about 4-5 minutes.
Drizzle with buffalo sauce and diced green onion and serve.

via Food Fanatic http://ift.tt/1sq2Mw1