Spicy Chicken Sausage Hash
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16ounces whole onion or 14 ounces sliced,ready-cut onions
- 2teaspoons olive oil
- 1large garlic clove
- 8ounces spicy low-fat chicken sausage
- 1pound thin-skinned potatoes
- 16ounces green peppers or 14 ounces sliced, ready-cut peppers
- 1teaspoon dried rosemary
- ā teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
615 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 77 grams carbohydrates; 13 grams dietary fiber; 20 grams sugars; 27 grams protein; 1344 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Slice whole onion in food processor.
- Step 2
Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil, and saute onions until they begin to brown.
- Step 3
Mince garlic, and add to onion as it cooks.
- Step 4
Remove sausages from casings, and add to pan, stirring to break up into small pieces. Continue cooking.
- Step 5
Scrub potatoes and quarter; slice in food processor. Add to pan when the onion has begun to soften, and stir well to separate.
- Step 6
Wash, trim, seed and quarter peppers; slice in food processor. Add to pan along with rosemary, stirring often. Season with salt and pepper. Cover, and continue cooking until all the ingredients have softened. Serve.
Private Notes
Comments
Delicious and easy I added dried oregano and one chopped tomatoe.
I don't know about you guys, but it seems like a lot of trouble to break out the food processor for a couple of onions, a few potatoes and peppers. Next time I will shred the potatoes in the box grater, rather than thin slices, (for faster cooking).
I made this with chicken sausage with truffles, no casings. 1. Slice a red and green pepper BEFORE you slice the potatoes in your food process so that you don't have potato starch on the peppers and so that you don't have to put the potatoes in water to keep from dis coloring. Also I cooked this for much longer after brief period covered to soften all so that the potatoes would brown some.
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