Chipotle Sausage Hash

For this dish I am indebted to one of my favorite cookbook authors, Isa Chandra Moskowitz. It makes a great brunch dish but could also be served for dinner with a green salad and veg on the side.

I use this recipe as an occasion to talk about chipotle (smoked dried peppers). They are spicy but deliciously smoky; and to my taste, as a person who doesn’t like much heat, a little goes a very long way but can really make the dish. I love that signature smokiness.

As always with spicy-hot foods—whether it is fresh chilis, dried chilis, chili or curry powder, jarred curry paste, or bottled hot sauce—know your own preferences, and respect those of the people you are serving. You can always ramp up the “heat” in an individual serving; but an entire dish that has been made very hot-spicy can’t be made edible for a diner who doesn’t like much heat. Just sayin’.