If you are all about breakfast for dinner as we are, then this is a must try. Not too mention it would be a great breakfast for a weekend morning, and leave your house smelling wonderful all day long! It has all the essentials for a great dinner. Meat, potatoes, and veggies, and then throw some eggs in there and you have a pretty complete meal! When I first saw this at Tracy’s blog, scratchitcook, I knew I had to make it. I was not disappointed!
Much like my migas recipe, this is an extremely tasty meal that can be personalized with any of your favorite ingredients. Change the meat and or veggies, and you can remake this recipe to suit your family’s tastes. The only changes I made from Tracy’s original is I used EVOO to cook in verse butter. Second, I added the bell peppers in at the beginning as I like them to not have a crunch to them, but be completely softened like the onions. The sausages I stuck on the outside grill a little while before dinner, and that grill flavor really complimented the dish well.
Potato and Sausage Hash
2-3 russet potatoes, diced
1 onion, minced
1 green bell pepper, diced
2 cloves of garlic, minced
1/3 cup cheddar cheese, shredded
2 sausage links, cooked and sliced (I used Johnsonville Italian Sausage)
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
In a large skillet, heat oil on medium heat. Once heated, add onion, pepper, and garlic. Cook for 3-5 minutes or until slightly softened.
Add potatoes, and stir to incorporate. Increase heat to medium-high. Cook, stirring occasionally so the potatoes don’t stick, but not too often as you want the potatoes to obtain a crispy edge. Salt and pepper to taste.
When potatoes are close to done, stir in the sausage and cook for 2-3 more minutes until the sausage is heated through. Remove pan from heat, and stir in shredded cheese.
Serve with your favorite style of eggs.
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