2 packages roll sausage mild or hot
2 C. potatoes chopped and boiled
1 small onion chopped fine
salt and pepper freshly ground
4 T. butter
5 T. heavy cream
Cut sausage into small pieces. In a large frying pan over medium-low heat, cook
the sausage, stirring and separating until the sausage is browned (about 10
minutes). Using a slotted spoon, transfer the sausage to a bowl. Discard the fat
in the pan.
Add potatoes, onion to the sausage, mix well. Add salt and pepper to taste.
Melt the butter in a 10-inch skillet. Spread the sausage mixture over the bottom
and press down with a spatula. Fry over medium-low heat for 15-20 minutes. Use
the spatula and take a peek at the underside. If it is nicely browned, turn the
hash over. Slide it out on a dinner plate and invert the plate over the skillet.
Pour cream evenly over the meat and cook for another 15 to 20 minutes until the
second side is nicely brown.