Sunday, July 22, 2012

Low Country Boil-Inspired Hash with Sausage, Corn, & Potato Hash, Roasted Shrimp, a Fried Egg, & Old Bay Hollandaise

Low Country Boil-Inspired Hash with Sausage, Corn, & Potato Hash, Roasted Shrimp,
a Fried Egg, & Old Bay Hollandaise
We love our Low Country Boils here in the South. I had posted a recipe for a Classic Low Country Boil in the Fall, and surprisingly, a lot of people hadn't heard of it, which I was shocked by because we love them so much. So, I thought why not make it into a brunch dish? Um yes!! I got inspired from this bacon corn hash from Smitten Kitchen a couple days ago, and knew I had to make it. I just decided to substitute sausage for bacon, and add in some roasted Georgia shrimp and an Old Bay Hollandaise. I think the Old Bay Hollandaise is crucial because it seasons the hash with the same flavors that a Low Country Boil is typically cooked in. The potatoes are utterly crispy, the sausage is smoky & spicy, and the corn is just so sweet. It creates such a balance of flavors without any one ingredient outshining the others. You can decide whether or not to poach the eggs or fry 'em up like we did, it's up to y'all. Just make sure to garnish the plate with a drizzle of the homemade hollandaise and some fresh minced chives. Oh, and wash it all down with a good ole' bloody mary. That's really important to do... especially to cure that hangover from the night before. Just kidding (not really). Well enjoy your Sunday everyone :)

For the Sausage, Corn, & Potato Hash:
2C Andouille Sausage, Cut into Small Cubes
3C Red Potatoes, Diced into ½inch Cubes
1 ½C Fresh Corn Kernels
1 Shallot, Minced
3 Green Onions, Thinly Sliced
Salt & Pepper, To Taste

For the Roasted Shrimp:
1lb Fresh Georgia Shrimp, Peeled & Deveined
2t Olive Oil or Melted Butter
¼t Salt & Fresh Ground Pepper
½t Fresh Lemon Zest, Grated
For the Old Bay Hollandaise:
3 Egg Yolks
1T Cold Water
4oz Hot Melted Butter
1T Lemon Juice
1t Old Bay
Couple of Dashes of Hot Sauce

For the Low Country Hash:
Prepared Sausage, Corn, & Potato Hash
Hot Broiled Shrimp
Prepared Old Bay Hollandaise
Poached or Fried Eggs
Chives or Fresh Parsley, Minced

1. For the Sausage, Corn, & Potato Hash: Toss the cubed sausage into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the sausage bits with a slotted spoon, leaving the drippings in the pan and transferring the sausage to paper towels to drain. Heats the pan to medium-high, making sure the fat is nicely sizzling, and then add your potatoes all at once in a single layer. Sprinkle them with a little salt and black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes. Push the potatoes to one side of the pan and add in the minced shallots. Cook until caramelized. Then, remove some of the excess fat and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained sausage, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions over the hash. In two minutes, they should be warm and mellowed. Season the dish with more salt or pepper to taste, if needed.
2. For the Roasted Shrimp: Preheat the oven to 400 degrees and lined a sheet pan with a Silpat. Place the shrimp onto the pan and toss with the olive oil, salt, and pepper. Spread them into an even layer and roast for 8-10 minutes, just until the shrimp has turned pink and firm (completely cooked through). Set the shrimp aside until you are ready to top the hash.
3. For the Old Bay Hollandaise: Place egg yolks, water, lemon juice, and Old Bay in a blender. Blend until mixture is frothy. While the blender is stilling running, slowly stream in the butter. Continue to blend until a sauce forms. Serve immediately drizzled over the Low Country Hash.

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