Chicken Sausage & Potato Hash Recipe

Chicken Sausage & Potato Hash Recipe
Chicken Sausage & Potato Hash Recipe photo by Taste of Home
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Chicken Sausage & Potato Hash Recipe

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This hash is total comfort food, whether it's for breakfast, lunch or dinner. We like it with fried or poached eggs on top. —Mary Lisa Speer, Palm Beach, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 package (12 ounces) fully cooked sun-dried tomato chicken sausage links or flavor of your choice, coarsely chopped
  • 1 package (20 ounces) refrigerated diced potatoes with onion
  • 1/2 cup chopped sweet onion
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup chopped roasted sweet red pepper
  • 1 tablespoon butter
  • 4 large eggs

Directions

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through.
Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one 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 desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash. Yield: 4 servings.
Originally published as Chicken Sausage & Potato Hash in Simple & Delicious April/May 2016

Nutritional Facts

1 serving: 446 calories, 25g fat (6g saturated fat), 264mg cholesterol, 1045mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 23g protein.

  • 3 tablespoons canola oil, divided
  • 1 package (12 ounces) fully cooked sun-dried tomato chicken sausage links or flavor of your choice, coarsely chopped
  • 1 package (20 ounces) refrigerated diced potatoes with onion
  • 1/2 cup chopped sweet onion
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup chopped roasted sweet red pepper
  • 1 tablespoon butter
  • 4 large eggs
  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.
  2. In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through.
  3. Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one 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 desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash. Yield: 4 servings.
Originally published as Chicken Sausage & Potato Hash in Simple & Delicious April/May 2016

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