Breakfast Sausage Hash
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1 pkg The Butcher Shoppe’s pork, beef, turkey or chicken breakfast sausages, or ½ lb of their sweet or hot Italian meat
1 ½ pounds yellow potatoes, cut into 1 inch dice
1 red bell pepper, cut into 1 inch dice
1 green bell pepper, cut into inch dice
1 medium white onion, cut into 1 inch dice
2 garlic cloves, minced
Salt & pepper, to taste
Green onion, for garnish
Eggs, cooked anyway you like
If using breakfast sausages, start by removing the sausage casing from the sausage meat.This is easily done by slicing down the casing with a sharp knife and then using your hands to remove the sausage meat.
Add the sausage meat to a large non-stick skillet over medium-high heat.
Break up the sausage meat into small bits, as it cooks. Cook until browned, about 8 minutes.
Remove sausage meat from the skillet, leaving any rendered fat in the skillet and set the meat aside.
Add diced potatoes to the skillet and stir to coat in the fat. Cook for 5-8 minutes, stirring once.
Season potatoes with salt and pepper and add ¼ cup water.
Immediately cover with a tight fitting lid and turn the heat down to medium-low. Cook for 10-12 minutes or until potatoes are just tender.
Turn heat back up to medium-high, remove the lid and add diced bell peppers and onion. Cook uncovered until vegetables are crisp tender, about 5 minutes.Add minced garlic and return cooked sausage meat to the pan. Cook for 1 minute.
Top with your favourite cooked eggs and serve!