With leisurely weekend brunches in mind we put together a breakfast hash recipe that features a favorite Greek pork and lamb sausage with a twist of orange and fennel, Loukaniko. We remember our yiayia showcasing this tangy, smokey sausage in many of her luncheon dishes. She would fry it up alongside a platter of feta, Kalamata olives and Greek bread for a mezze platter or add it to a pasta for a one-dish meal. If we were lucky, she often would slip us a piece from the sizzling skillet before the meal, and making sure we didn’t ruin our appetites.
We showcase the Loukaniko in a complex hash for weekend brunch company. For a burst of flavor and sweetness to balance the saltiness of the feta and Loukaniko, we add roasted sweet potatoes and roasted red peppers. We lay a perfectly fried egg on top that seeps into the plated medley.
