Last Tuesday, the night before I made a 5 am departure to be gone for three days of work out of town, I had a pound of Italian sausage to use up. With plenty of onions and quite a few Russet potatoes, it came down to an easy skillet favorite: hash. (As I've noted previously: hacher, from the French: "to chop." Hence, our Americanized or Anglicized word "hash," to generally refer to a dish of chopped meat, onions, and potatoes, plus whatever else might suit your fancy.) The potatoes were cubed and oven-roasted with a mix of spices; the diced onions were slow-sautéed to soften and sweeten; the sausage was cooked into a crumbled repose. Then all was brought together to heat through and mix those flavors, and the bowls of bounty satisfied all palates.
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