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.
Enjoy!
Potato and Sausage Hash
Ingredients
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
Directions
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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Thank you for posting a dish from my past. I can remember my grandfather and I in the kitchen (me on a stool) Cooking this dish. I must make this dish again soon. Take care & happy blogging to ya….
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You are welcome! And it was the same for me, except it was my father doing it. He would start with corned beef as the base, and then throw everything in except the kitchen sink! The sausage to me was a very nice change, it worked out great.
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oddly enough my grandfather used the corned beef as well..
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I think that was very common back then. If you look up the history of corned beef hash, it came to be during and after WWII do to fresh meat rationing.
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I’m so glad you liked it! It looks great! 😀
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Thank you Tracy! And thank you for your original post with the recipe! It’s such a good and easy dish.
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