Zesty Italian Sausage Hash
Author: 
Recipe type: Main
Serves: 4
 
Ingredients
  • 6 - 8 red potatoes, with skin, quartered
  • 2 tablespoons butter (or olive oil)
  • ½ medium onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 6 - 10 button mushrooms, halved
  • 1 tablespoon minced garlic
  • ½ teaspoon cayenne pepper (or red chili powder)
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon chopped fresh (or dry) oregano leaves
  • 1 pound Italian sausage (Or try 1, 3-pound store-bought rotisserie chicken,
  • meat removed and diced)
  • ½ cup chicken stock
  • 2 tablespoons chopped fresh (or dry) parsley leaves
  • ½ lemon, juiced
  • 3 basil leaves, sliced into thin strips (optional)
Instructions
  1. Bring a large pot of water to a boil over medium-high heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
  2. In a large skillet over medium-high heat, add butter. Add the onions, mushrooms, bell peppers and garlic and sauté for a few minutes. Add the cayenne (or chili powder) salt, pepper, paprika and oregano. (If you like things spicy, add extra chili pepper or cayenne pepper.)
  3. Lastly, add ¼ cup of the chicken stock and a squeeze of lemon. Because of the volume of this recipe, I cooked the peppers and potatoes separately, but I seasoned them both according to the recipe above. Remove the peppers and onions from the pan and set aside in a bowl.
  4. In a large skillet over medium-high heat, add butter (I used both olive oil and a touch of butter), potatoes, cayenne (or chili powder), salt pepper, paprika, oregano, and parsley and cook until potatoes are browned and a little crisp.
  5. Once the potatoes are browned, add ¼ cup chicken stock and a squeeze of lemon. Cook for 2 - 3 minutes then turn-off heat. Add the bell peppers and onion back into the pan and gently toss with the potatoes.
  6. Cook the Italian sausage in a separate pan. If you would like to make chicken hash instead of the Italian sausage hash, add the diced rotisserie chicken to the bell peppers and potatoes hash and cook 4-5 minutes until the chicken is warmed through.
  7. Before serving, season the bell peppers and potato hash with additional salt and pepper, if needed. Stir in additional chicken stock to add some moisture, if needed. Sprinkle additional parsley and lemon juice over the hash. Try chopped basil leaves and toss this with the hash, just before serving.
Notes
Recipe compliments of Aaron McCargo Jr.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/17/zesty-italian-sausage-hash/