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Sonora Potato & Sausage Hash

Recipe Image: Sonora Potato & Sausage Hash

Herb and garlic roasted russets, crisped on the grill with chunks of Mexican sausage, chipotle chilies, peppers and onions, topped with a poached egg. How do you "re-hash" a menu classic, Mexican style? Easy, amigo. Just toss our Roasted Russets on the griddle with chunks of chicken and pork cilantro sausage and chipotle chilies, peppers and onions. Now that's a wake-up call.


Ingredient Measurement
Olive Oil 2.0 oz
Garlic, Minced 2.0 tsp
Canned Chipotle Chile in Adobe, Pureed 0.5 tsp
Pasilla Chili Powder 2.0 tsp
Red Bell Peppers, Small Dice 4.0 oz
Green Bell Peppers, Small Dice 4.0 oz
Onions, Spanish, Small Dice 4.0 oz
RoastWorks®: Roasted Herb & Garlic Russets 6/2.5lb 40.0 oz
Chicken & Pork Cilantro Sausage, Cooked, Skinless, 0.5" Diced 9.0 oz
Cilantro, Fresh, Chopped 2.0 tbsp
Salt 0.25 tsp
Egg, Poached 9.0 count
Paprika 0.25 tsp
Cilantro, Sprig 9.0 count


  • Place olive oil into large skillet and heat.
  • Add garlic and lightly brown, being careful not to burn.
  • Add chipotle chile, pasilla, peppers and onions. Saute until tender.
  • Add RoastWorks Herb & Garlic Roasted Russet potatoes and heat. Add chopped sausage, chopped cilantro and salt. Saute for 2 minutes or until serving temperature is reached.
  • Place potato mixture in half-size hotel pan and hold for service.
  • To prepare an order: Place 8 oz of potato hash mixture on a serving plate.
  • Top with a poached egg.
  • Garnish poached egg with paprika.
  • Garnish plate with cilantro sprig.

Yield: 9.0 Servings (10.0 oz)


RoastWorks®: Roasted Herb & Garlic Russets 6/2.5lb