Recipe by David J Rust
This dish has been a favorite of mine ever since I stared at a pile of ingredients and wondered, "What the heck am I going to do with all this?" I've made this for breakfast several times and occasionally added hot chilis, paprika, or garlic, but this interpretation is the basic dish. It's called "Minnesota" hash because it's made up of the basic Minnesotan favorites such as kielbasa, apples, sage, potatoes, and onions. It's our Scandawhovian heritage, dontcha know!
Top Review by yogiclarebear
Had to try this from a fellow Minnesotan! Great hash, I used as much local ingredients as I could. I opted for local buffalo polish sausage and farmer's market green cabbage, gold potato, and a honeycrisp apple. I appreciated the extra notes in the recipe regarding some of the "hows" and "whys."
- 1 1⁄2 tablespoons unsalted butter
- 1 1⁄2 tablespoons extra virgin olive oil
- 2 medium carrots, chopped into slender rounds
- 1 large russet potato, cubed into 1/2-inch cubes
- 1 large yellow onion, diced
- 1⁄4 teaspoon celery seed
- 1⁄2 lb kielbasa, diced into 1/2-inch quarter rounds
- 1 braeburn apple, peeled cored, and diced into 1/4-inch pieces
- 1⁄2 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1⁄4 head savoy cabbage, chopped
- to taste salt and black pepper
Directions See How It's Made
- In a nonstick skillet, melt the butter in the olive oil over high heat. When the butter starts sizzling in small bubbles, add the carrot rounds and cubed potatoes. (NOTE: I always leave the skins on the potatoes: they just taste better that way and have a better texture for this dish.).
- Stirring occasionally, sauté the carrots and potatoes in the oil and butter until both begin to brown on their cut surfaces. At this point, lower the heat to medium and add the chopped onion and celery seeds. Season with salt and freshly ground black pepper, coating everything to taste. (NOTE: Adding salt earlier than this step usually impedes the nice browning you get on the carrots and potatoes that you want.).
- Continue to sauté the vegetables until the onions begin to turn translucent. Pull all the vegetables back from one side of the skillet and add the chopped kielbasa, stirring it in, slowly. Doing this -exposing the bottom of the pan in this way- will help the meat brown faster when it hits the pan. Brown the meat and onions while keeping an eye on the potatoes and carrots, being careful not to burn them.
- When the meat has browned on the outside of most pieces, add the chopped apple pieces along with the dried herbs. (NOTE: Fresh herbs are nice but I find that dried help suck up more of the moisture in this dish and have a certain rustic quality. Just make sure that when you add the dried herbs, rub them between your fingers to crush them into powder.).
- After about a minute or two, when the apple pieces have softened slightly, add the chopped cabbage over the top, season with a tiny bit of salt (remember: the kielbasa is already salty) and a decent amount of pepper, before folding into the hash.
- Wilt the cabbage as you mix the complete dish together and remove from the heat.
- Serve hot. This goes very well with poached eggs.