Hash is an old-fashioned dish. You can make hash from leftover roast of any kind, and cooks like my grandmother never needed a recipe: just cook onions, potatoes, leftover meat in a pan, moisten with gravy, milk, or cream, season, and ta-da! dinner.
But what if you don’t have any leftover roast? We like this version, made with breakfast sausage (yes, those Bob Evans rolls work perfectly well here), potatoes, and a can of diced tomatoes.
Our pantry always has canned tomatoes and a bag of potatoes. We frequently have a roll of sausage in the fridge, and if we thought ahead or there was a good sale, we might have a couple rolls in the freezer. So this hash definitely counts as a pantry meal
Besides, it’s great for breakfast, lunch, or dinner. You can tweak the seasonings, but we usually stick with garlic and rosemary, and if we want to be fancy, we’ll call it Provençal Sausage Hash – though it’s also known as “that fabulous sausage glop”. Maybe you’ll like it as much as we do.