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Sausage and Pepper Hash

Makes enough for dinner for two adults and one small child, plus lunch for one hungry teacher the next day!
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings
Calories 470 kcal
Author Sarah Wu

Ingredients

  • 8 whole Potatoes
  • 4-5 cloves Garlic diced
  • 2 small Onions diced
  • 6-8 Tbs. Extra Virgin Olive Oil
  • 2-3 large Sausages read ingredients to make sure they are #unprocessed, or as Andrew would say: "Get to know your butcher!"
  • Dash of Sea Salt
  • 1 Red Pimento or Red Pepper
  • 1-2 Green Peppers depending on size
  • 2 Tbs. Dried Parsley or leftover Kale Chips

Instructions

  1. Boil large pot of water. Chop potatoes to preferred size, add to boiling water.
  2. Meanwhile, put 2 Tbs. oil in pan and fry the garlic and onions. Chop sausages. When garlic starts to brown and onions are translucent, add another 2 Tbs. oil, sausages, and a pinch of salt. Chop peppers add to pan. Let fry.
  3. After potatoes have boiled for 10-13 minutes (depending on size), drain in sink and add to sausages and peppers pan with more olive oil to taste. (Keep in mind that I like a lot of olive oil.) Stir.
  4. Use dried parsley or, for a twist, put kale chips in a small bag and crunch them up with your hands. Then sprinkle them over the hash while stirring to evenly spread them over all the potatoes.
  5. Serve hot, with bread or pita (gluten-free 'round here).