Will Forte, currently making the award scene rounds for “Nebraska,” will reach back to his “Saturday Night Live” roots with a vintage skit that was never aired when Seth Meyers takes over “Late Night” on Feb. 24.
as if you needed another reason to look forward to Late Night with Seth Meyers.
I’ve been cooking a little more lately since I have a bear to feed, and there’s one recipe I’ve been making that is totally my own. Concepted, cooked, and I would say… (almost) perfected. So I wanna write it down. Mostly cause I don’t want to forget it, and this seems like a good place; where I won’t forget where I put it. SOOOOOOOOOO here we go:
5-6 red skin potatoes
1 medium/large shallot
2-3 cloves of garlic depending on size (or more, if you like it mad garlicy, bro)
1 medium red pepper
4 links of spicy sausage (I like the roasted red pepper chicken sausage that you get at Natural food grocery stores. But you can use pretty much any kind of sausage. Chorizo is also mad yums)
1 jalapeno (if you like it spicy)
sharp cheddar cheese
scallions or chives (optional)
crushed red pepper
1. FIRST, HERE’S THE SECRET TO MAKING THIS AMAZINGLY YUMMMM: after you’ve washed your potates, take a fork and poke holes all over. Set the potates on a microwavable safe plate, Put a damp 2-ply paper towel over the potates, and cook in the microwave for 5-6 minutes. Check them to see how soft, and put them back in the microwave for another 2-3 minutes (they should be VERY soft). Set aside (they will stay hot).
2. Cut up errrrything.
3. Over a medium heat, put about 2-3 tbsp of olive oil in a non-stick pan, then put in your shallot, green pepper, jalapeno. Add S&P. Cook until starting to brown. Now, add your garlic and cook for about a minute. Everything should be fairly brown, but not crispy yet.
4. Add your sausage and cook for another 3-4 minutes. The goal here is to extract some of the oils in the sausage. If you’re using a leaner sausage, you may have to put a little more olive oil in the pan before the next step.
5. Add in your soft & diced potatoes to the center of the pan so they hit the oil. add more S&P, paprika, cayenne, & crushed red pep pep. I do about a tbsp of each spice. You can dash in a little tobasco here as well if you like it spicy. Add a little more olive oil if you need.
6. Mix it around and let cook for another 8-10 minutes. Stirring occasionally. The goal is to get the potatoes crispy like hash browns. If you think that your veg is starting to burn, you can cook for less time.
7. Once everything looks nice and yummy, take it off the heat and let sit for a minute. In the meantime, cook your egg over-easy.
8. Set yourself a plate, and sprinkle some cheese over the hash, then place your egg on top of it all. Add a little bit of scallions/chives if you want.
9. YUM. serves 3-4.
I would have posted a picture but I didn’t think about doing this until after I ate it. SO pictures to come.