Andouille and Sweet Potato Hash
The first time I ever had hash, I was in high school. I'd spent the night at my friend Rob Dentry's house, and in the morning his father made us corned beef hash. We smothered it in hot sauce, and I ate until my stomach hurt. It was one of the most delicious things I'd ever had, and I think some part of me wondered why, in a childhood where I grew up eating scrapple and Taylor Pork Roll and S.O.S. (chipped beef gravy), my family had deprived me of this delicious, salty, starchy vehicle for Crystal Hot Sauce. To be fair, everything can be turned into a viable vehicle for Crystal Hot Sauce. At any rate, years later, after the baptism of my godson, the lot of us went out to breakfast. This is where I first experienced corned beef hash in a non-cat food state. Giant chunks of tender but crisped corned beef (rustic), with a perfectly poached egg on top. This was the elevation of something I never knew could be elevated. It was only in the last year that I first came up...