Corn, Fingerling Potato, and Sausage Hash


3 cups fingerling potatoes, steamed and sliced in half
3 tbsp olive oil
3/4 lb Chesapeake sausage, cut in 1/4″ slices
1 small yellow onion, diced
1 cup sweet peppers, diced
4 cups corn off the cob, between 4-6 ears, shucked, kernels sliced off
1 cup sliced scallion, cut on a bias

Cooking Instructions:

  1. Fill sauce pot with cold water and add potatoes, whole, with salt. Bring toa boil on high heat and boil for about 4 minutes. Test for doneness – depending on size, they cook quickly. When still firm, remove from heat, drain , and let cool on a sheet pan. Slice in half widthwise, down the middle on a bias.
  2. In a large heavy saucepot, heat olive oil on medium heat. Add sliced sausage and saute for about 5 minutes, until some browning starts. Stir in diced onions and cook two minutes. Stir in pepper and cook two minutes, then add corn and saute, stirring all ingredients together.
  3. Gently add potatoes and scallions. Season with salt and pepper as needed. Cook for another 5 minutes making sure all ingredients are combined.

Chesterfield Notes:
*We used Chesapeake Sausage in place of the Chorizo: we suggest cooking the sausage whole and then slicing it for this dish

Recipe Courtesy of Edible Delmarva
Recipe and Photo by Tina Miller