Spicy Chicken Sausage Hash Recipes

SAVORY CHICKEN HASH

Steps:

• Preheat oven to 325 degrees F.
• Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
• In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

BASIL CHICKEN HASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
• Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
• In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
• Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
• Serve with sour cream, Cheddar and sliced lemons.

CHICKEN SAUSAGE & PEPPER HASH

Steps:

• Heat 1/2 tbsp of the oil in a large skillet on medium-high heat. I use a 12" skillet so that I have enough room to accommodate everything. (Your potatoes will take longer to cook if your pan isn't large enough.) Once oil is hot, add the sliced sausages. Sauté, stirring frequently for 3 to 4 minutes or until browned. Remove from pan and set aside.
• Add the remaining oil plus diced potatoes, onions, and peppers to the now empty skillet. Sauté on medium high heat, stirring occasionally, until sides of potatoes have browned and potatoes are tender. This can take up to 10 minutes depending on your stove and the size of your potatoes. Don't move to the next step if your potatoes are still too firm.
• Add your chicken sausage back to the pan. Season everything with salt, oregano, garlic powder, onion powder, and pepper. Use a spatula to stir so they're mixed in with the potatoes. Sauté for another 2-3 minutes to get the sausage heated through.
• Use a spatula to create 4 holes in your hash. Crack one egg in each hole. Add salt to the tops of the eggs. Cover and reduce heat to medium. Cook until eggs are how you like them. Garnish with green onion (optional).

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.

SPICY ANDOUILLE SAUSAGE HASH

Steps:

• Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
• Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
• Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.

SPICY SAUSAGE HASH BROWNS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.