August's Low Country Hash
August's Low Country Hash
August's Low Country Hash

Low Country Hash

David Venable

Ingredients

  • 2 Tbsp canola oil
  • 2 cups frozen diced hash brown potatoes
  • Salt & pepper, to taste
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 6 oz andouille sausage, diced
  • 1 garlic clove, minced
  • 2 Tbsp butter
  • 3/4 lb shrimp (21‒25), peeled & cut into pieces
  • 1 cup frozen corn, thawed
  • 2 tsp Chesapeake Bay crab seasoning
  • 1 tsp fresh thyme, chopped
  • 1 pinch red pepper flakes (optional)
  • 1 lemon
  • Chopped parsley, for garnish

Directions

Preheat 12" skillet on medium heat. Add oil & potatoes. Sauté 2–3 minutes, stirring occasionally, or until potatoes are browned. Season with salt & pepper.

Add onion & celery. Cook 2–3 minutes, until onions are translucent. Add sausage & cook for another minute. Add garlic & cook 30 seconds to a minute, or until fragrant. Remove from pan & set aside.

Add butter, shrimp, corn, crab seasoning & thyme to pan. Sauté 2 minutes, stirring occasionally. Add cooked potato & sausage mixture back to pan & add red pepper flakes, if using. Squeeze in lemon juice & toss. Garnish with fresh parsley.

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