Hash is usually served for breakfast, but this dish makes a perfectly delicious simple supper, too.
Unlike traditional hash, our version uses mashed beans for flavor and a delightful texture — but if you prefer, you can forego the beans and just double the potatoes.
Cubes of butternut squash or roasted red peppers are another delicious addition to the mixture; it’s a very versatile way to use up leftovers, so get creative and devise your own signature hash!
Place the potatoes in a steamer set over boiling water, cover and steam until just barely tender, 10 to 12 minutes. Remove the potatoes from the steamer and set aside to cool.
Heat the oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook, stirring frequently, until they soften, about 5 minutes. Add the garlic and red pepper flakes, and cook, stirring frequently, for 1 minute. Add the potato, sausage, beans, cherry tomatoes and half of the basil to the skillet and raise the heat to medium-high. Cook, stirring occasionally, until a golden crust forms on the underside, about 10 minutes. Season with salt and pepper to taste.
To serve, divide the hash onto four plates and top each with a fried egg, if you like. Scatter some of the remaining basil over each plate and serve hot.