Sausage and Peppers Hash

hash 1

Recently, Jas and I have been having brunches for the weekends, and loving it! My favorite brunch-time item is definitely the country potatoes, or hash, as I call them. Usually, they are just pan-fried potatoes, often with onions. Sometimes, they have a small amount of green or red peppers in them. However, we found out that adding huge amounts of peppers and some sausage makes the best hash, and also makes a more well-rounded breakfast item. So, here it is! Sausage and peppers hash!

Alternative: May crack eggs on top of the hash too.

Ingredients (serves 4-5)

  • 2 tablespoons canola oil
  • 2 Italian sausages (about 1/2 pound), casings removed and separated into bite-sized pieces
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 5 medium-sized potatoes, cubed
  • salt and pepper to taste


hash 2

In a large skillet, heat 2 tablespoons of canola oil, and add the onions and sausage to the pan. Saute the onions and sausages until the fat has rendered from the sausages, and the onions are translucent.

Remove the sausage and onions from the pan, and add the potatoes to the pan. Fry the potatoes until they are cooked and browned on all sides, about 20  minutes. Season with salt and pepper.

Add the red and green peppers to the pan, and fry until the peppers have softened. Add the sausages and onions back to the pan, and fry until everything is combined.

Serve and enjoy.

hash 3


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