I am such a creature of habit. One thing I love eating in the summer is Low Country Boil. But you know me, I’m always trying to find a way to mix it up a bit, so……I put an egg on it!
Oh yes I did. And let me just tell you, it was delicious! It was also what I needed after a failed massage.
Our office has been packing up for a move to a new building this past week and after the stress and some packing, I needed to relax over the weekend. But let me just tell you, this therapist was unlike any I’ve ever been to. I think she was meant to be a chiropractor instead of a massage therapist. My legs and arms were twisted in ways they usually aren’t during a massage!
Now I love a good scalp massage but I had to ask her to stop because it felt like my head was going to be snapped off. As soon as I left the massage place, I immediately called for another one to relax me from this one. Then headed to the store to get the ingredients for this hash.
- 1 tsp Olive Oil
- 2 small red potatoes, diced into 1/2 inch pieces
- 1/4 c smoked sausage, diced into 1/2 inch pieces
- 1 corn on the cob, cleaned and corn cut from the cob
- 4 raw shrimp, shelled, cleaned and cut into 1/2 inch pieces
- Salt and pepper, to taste
- Old Bay Seasoning, to taste
- 1 tsp unsalted butter
- 1 egg
In an 8-inch cast iron skillet, heat olive oil over medium heat.
Add potatoes. Season with salt and pepper. Cover and cook for 7 minutes.
Add in sausage, cover and cook for 5 minutes.
Add corn to the skillet. Cover and cook for 5 minutes.
Toss in shrimp, mix ingredients and seasons with Old Bay, salt and pepper. Mix together, cover and cook for 3 minutes, or until shrimp turns pink.
In a separate skillet, melt butter over low heat. Cook egg until done. Season with salt and pepper.
Add egg on top of hash.