Chicken Sausage Potato Hash Recipes

CHICKEN SAUSAGE PEPPER POTATO HASH

Steps:

• Heat a large non-stick skillet to medium high heat.
• Add chicken sausage to the pan, saute for 6-8 minutes. Until sausage is browned.
• Remove chicken sausage from the pan and put on a plate and place skillet back on burner.
• Add coconut oil to pan, once melted add diced potatoes.
• Saute for 15-17 minutes, until potatoes are slightly browned. Season with salt & pepper.
• Add peppers and onions to the pan, saute another 3-4 minutes.
• Add in chicken sausage toss and serve.
• {you can serve as is, or with an over easy egg on top}

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
• Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
• Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

CHICKEN SAUSAGE & POTATO HASH

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through., Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash.

HEALTHY CHICKEN SAUSAGE AND POTATO BREAKFAST HASH

Steps:

• Either boil or microwave the potatoes:To boil the potatoes: Peel and dice your potatoes. Place in a large pot and cover with water. Add about 1 tablespoon of salt. Bring the water to a boil, and cook for about 10-15 minutes, until the potatoes are fork tender. Don't over-boil them or they will completely fall apart in the hash. To microwave the potatoes: Place the diced potatoes in a large microwave-safe dish and cover partially with a lid or plastic wrap to trap in some of the steam. Microwave for about 4-8 minutes until fork tender.
• While the potatoes are boiling, heat a large skillet over medium-high heat with 1 tablespoon of the olive oil. Add the chicken sausage links and let them brown for about 3 minutes per side. Once cooked through and browned all over, remove the sausage to a plate and cut into thick slices.
• Turn the heat down to medium and add the chopped onion and peppers to the skillet. Cook on medium heat for about 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for another 2 minutes.
• Add the remaining 2 tablespoons of oil to the skillet. Either strain the potatoes in a colander or use a slotted spoon to transfer the cooked potatoes into the skillet with the onion and peppers. Add the paprika.
• Add the sliced sausage back to the skillet. Use a spatula to gently stir the hash. Cook until the sausage is warmed through and the peppers and onion are soft.
• Top the hash with your favorite hot sauce, some eggs, and some cheddar cheese!

ROASTED CHICKEN SAUSAGE & POTATO HASH

Steps:

• Preheat oven to 375 degrees
• In medium skillet, heat 1 tablespoon olive oil.
• Cook chicken sausage for 3 minutes on each side (rotate as necessary to brown all sides)
• Remove from heat. Let rest for 5 minutes.
• Spray baking sheet or casserole dish with non stick cooking spray
• Slice sausage into 1/2" pieces (may still be a little raw on inside). Mix together with potatoes, peppers, onions, seasonings and sausages and remaining olive oil until all are well coated.
• Pour onto prepared baking sheet.
• Bake for 12 minutes at 375 degrees. Remove from oven and use spatula to stir or turn mixture to help brown and crisp evenly. Bake for additional 8 minutes at 375 degrees.

SPICY CHICKEN SAUSAGE HASH

Steps:

• Slice whole onion in food processor.
• 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.
• Mince garlic, and add to onion as it cooks.
• Remove sausages from casings, and add to pan, stirring to break up into small pieces. Continue cooking.
• Scrub potatoes and quarter; slice in food processor. Add to pan when the onion has begun to soften, and stir well to separate.
• 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.

SAUSAGE HASH WITH APPLES & SAGE

Steps:

• Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
• Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
• Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.