SAUSAGE AND POTATOES BREAKFAST HASH
This Sausage and Potatoes Breakfast Hash Recipe is an easy 2 ingredients meal. Ground pork sausage and fried potatoes will keep you full well into your day.
Provided by Nicole Harris
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Brown and crumble sausage in large bottom pot or pan. I use a potato masher to achieve small crumbles. Cook to desired crispness. Remove sausage and set aside. Leave oil in pan.
- Add potatoes to pan and fry over medium/high heat. Add additional oil as needed. Toss and fry until potatoes are browned and tender.
- Add sausage back to pan. Season with salt, pepper and seasoning blend. Toss and serve.
Nutrition Facts : Calories 744 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 42 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1193 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
POTATO & CHINESE SAUSAGE HASH
I like potatoes and I like Chinese sausage, so here is something I just threw together as I always seem to have the main ingredients on hand, hash with an Asian twist. The sausage is a sweet variety and gives the hash a different flavor. Overall, easy and tasty dish.
Provided by Lee Thayer
Categories Other Main Dishes
Time 40m
Number Of Ingredients 6
Steps:
- 1. Potatoes scrubbed and ready for dicing. I totally forgot to add the onion and bell pepper to the board for the photo. oh well, not a show stopper. Now the sausage is air dried but not safe for consumption yet.
- 2. Chinese sausage is stable at room temp before opening the package and refrigerated after that. This is a hard sausage, and a trick to get it soft is to steam it first before adding to a dish. The steaming also cooks it mostly through. The 3 sausages added to my hot steamer (rice cooker).
- 3. Steam for 20 minutes. Here you can see the sausage has swelled up a bit. After 20 minutes, remove them to a cutting board and dice them.
- 4. While the sausage is steaming, heat some lard or cooking oil, maybe 2-3 tablespoons, in a large non stick pan on medium heat. While the pan is heating, dice the potatoes and add them to the hot pan and give a good shake or two of pepper if you like.
- 5. Then add the bell pepper and onion and mix into the potatoes.
- 6. When the sausage is ready, dice that and add to the pan.
- 7. Continue cooking until the potatoes are browning up and tender.
- 8. Serve with sides of your choice.
COUNTRY-STYLE SAUSAGE HASH
This will become a family favorite for breakfast or, really, any time of the day. Using frozen potatoes cuts down on prep time, while Jimmy Dean Premium Pork Sausage adds a rich layer of flavor.
Provided by JimmyDean
Categories Breakfast Sausage
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- In the same skillet, heat the remaining oil for 30 seconds. Carefully add the potatoes and fry until they begin to turn golden brown, 10 to 15 minutes. Stir occasionally so that the potatoes do not stick or burn.
- Add onions, peppers, salt, and pepper, and cook for an additional 5 minutes. Add the sausage and stir well.
- Serve with the fried eggs and avocado slices on top to get more nutrition from the meal.
SAUSAGE & SWEET POTATO HASH
Meat and potatoes make up traditional hash. Our version uses sausage, sweet potatoes and sometimes, a little salsa. Sometimes we have it for dinner, too. -Christy Scott Campbell, Blooming Grove, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in sweet potato, onion, chili powder and 1/4 teaspoon each salt and pepper. Cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted., Meanwhile, in another nonstick skillet, heat butter over medium-high heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to preferred doneness. Sprinkle with the remaining salt and pepper. Serve hash with eggs and, if desired, salsa.
Nutrition Facts : Calories 440 calories, Fat 29g fat (12g saturated fat), Cholesterol 249mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
SAUSAGE HASH
We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. -Virginia Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.
Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
SAUSAGE POTATO HASH
Steps:
- Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they're about half way cooked through, stirring occasionally.
- Add the onion and cook for another 3 minutes, stirring occasionally.
- Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.
- Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.
Nutrition Facts : Calories 593 kcal, Carbohydrate 54 g, Protein 18 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 64 mg, Sodium 928 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE HASH WITH APPLES & SAGE
One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Potatoes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
- Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
- Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 34 g, Cholesterol 86.3 mg, Fat 49.4 g, Fiber 4.3 g, Protein 19.2 g, SaturatedFat 15 g, Sodium 1598.3 mg, Sugar 10 g
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