You come home from a day full of whatever it is you do (working, golfing, making papier-mâché figurines out of The Sanford Herald) and realize you’re famished. The grocery store requires just too much energy, so you decide to play the game of Russian roulette that is making dinner out of whatever you can find tucked away in your fridge or cupboard. Sometimes this goes terribly wrong, like when a friend-who-shall-not-be-named decided ketchup was a “fine” replacement for tomato sauce with pasta. But every now and then, when the stars align, this dinnertime gamble can pay off, big time.
Such was the case for me last week. I foraged in my fridge to find a couple of links of chicken sausage, green onions, green beans, white wine and chicken stock. A glance in the fruit and veggie bowl on my counter supplied new potatoes, and a peek in the cupboard revealed that dear old friend of all potatoes, smoked paprika. Combining all of that into a hash of sorts, I really wasn’t sure how that first tentative bite would taste. It was fantastic!
The kick of the sausage married with creamy new potatoes and still-crisp green beans, all glazed with a light white wine and chicken stock sauce, with an undercurrent of smokiness from the paprika, was perfection. This dish could not be simpler to prepare, and it’s perfect for a quick meal to feed family or friends. I hope it inspires you to lay aside your trusted recipe book or regular weekly menu for an evening and get experimenting in your kitchen. Because, sometimes in life, making the most of what we already have is just delicious.
Sausage, green bean and new potato hash
4 new potatoes, cut into small half-moons
2 links of chicken sausage (any flavor will do, but I had sun-dried tomato and it was wonderful), sliced into rounds
2 cups green beans, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced at an angle
1 teaspoon smoked paprika, plus more for sprinkling as a garnish
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup chicken stock, plus more if needed
1/3 cup dry white wine
1 tablespoon olive oil
2 tablespoons butter
Heat oil in a large skillet on medium-high. Add sausage and cook, until browned on both sides, about ten minutes. Remove sausage and reserve on a plate, and place the skillet back on the heat. Add potatoes, salt, pepper and paprika and cook until beginning to brown and slightly-tender, tossing often, about 5 minutes. Add green beans. Deglaze pan with white wine by adding wine and then scraping up the bottom of the pan as the alcohol cooks off. Allow to reduce 5 minutes. Lower heat to medium-low and add chicken stock. Stir well and cover. Simmer, covered, for 5 minutes, until potatoes are tender and green beans are tender-crisp. Add up to 1/3 cup of chicken stock if the liquid has mostly been absorbed. Add sausage and butter to the pan and stir well, letting the sauce glaze the sausage and vegetables. Serve on a large platter with scallions on top and an extra sprinkling of smoked paprika. Leftover would be absolutely delicious the next morning with a fried egg on top.
Share your beloved recipes with me at email@example.com.
The Rev. Whitney Wilkinson is pastor of Cameron Presbyterian Church.