Andouille Sausage and Potato Hash

Photo: Andie Mitchell

Ingredients

1 medium yukon gold potato, cut into ½" cubes

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/2 cup sliced red onion

1 link smoked pork Andouille sausage ( I used Aidell's brand)

1 teaspoon canola oil

Pinch garlic salt, pepper

Dash cayenne pepper

Preparation

Preheat the oven to 425°. Toss the potato, peppers, and onions with 1 teaspoon canola oil.

Spread onto a baking sheet. Sprinkle with garlic salt and pepper. Roast for 10 minutes.

Add the sliced sausage to the pan and roast for an additional 10 minutes.

Sprinkle with a dash of cayenne pepper.

Garnish with finely chopped scallions if desired. Enjoy!

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About

At Fenway Park in Boston, the thing to eat (other than classic hotdogs) while watching the Red Sox is a sausage, pepper, and onion sub. I haven't enjoyed one of these ballgame delicacies in two years, since I went to a game with the crew of "Shutter Island." Tonight I felt compelled to remedy that. I ended up with a really flavorful twist: a hash of crispy potatoes, sweet vegetables, and spicy andouille sausage. Instead of sauteeing the sausage and veggies, I decided to toss them in the oven because I adore the sweetness and rich depth that roasting brings out in vegetables. It was a success! The whole meal took no time at all and was packed with spicy flavor.