Ingredients and Weight:
- 1 pound bulk breakfast sausage, browned and drained
- 1 large Russet potato, peeled and diced (about 2 cups)
- 1 green bell pepper, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 1 onion, chopped (about 1 cup)
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat a large skillet over medium heat.
- Add the potatoes and cook until golden brown, about 10 minutes.
- Add the sausage, peppers, and onion to the skillet and cook until the vegetables are softened, about 10 minutes.
- Stir in the parsley, salt, and pepper.
- Serve immediately with toast or eggs.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
Dish Characteristics:
- Easy and quick to prepare
- Savory and flavorful
- Perfect for a casual family meal or a hearty breakfast
User Comments:
- "This is my go-to recipe for a quick and easy dinner. It's so flavorful and satisfying." - Sarah
- "I love that I can customize this recipe with my favorite vegetables. It's a great way to use up leftovers." - John
- "This hash is perfect for a hearty breakfast on a cold morning." - Mary
Special Precautions and Tips:
- If you don't have bulk breakfast sausage, you can use ground breakfast sausage or Italian sausage.
- To make the hash ahead of time, simply brown the sausage and cook the vegetables. Store them in separate containers in the refrigerator for up to 3 days. When ready to serve, reheat the sausage and vegetables in a skillet over medium heat.
