Sausage and Pepper Hash
Makes enough for dinner for two adults and one small child, plus lunch for one hungry teacher the next day!
Servings: 4 servings
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
- Boil large pot of water. Chop potatoes to preferred size, add to boiling water.
- 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.
- 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.
- 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.
- Serve hot, with bread or pita (gluten-free 'round here).
Nutrition
Calories: 470kcal | Carbohydrates: 60g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 1964mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 115.3mg | Calcium: 156mg | Iron: 14.5mg