"We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe," relates Virginia Krites of Cridersville, Ohio. "The colorful vegetables give this dish a perky look to match its flavor."
- 1 pound bulk pork sausage
- 1 medium onion, chopped
- 2 medium carrots, grated
- 1 medium green pepper, chopped
- 3 cups diced cooked potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large 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 for 20 minutes or until lightly browned and heated through. Yield: 6 servings.
Originally published as Sausage Hash in Taste of Home April/May 1998, p53
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