Monday, July 20, 2009

Sausage and Potato Hash

I am a breakfast girl...especially on a lazy, Saturday morning. Give me some fried potatoes, eggs, sausage, biscuits and gravy (or with apple butter during the fall) and a cup of coffee, and in my opinion, this is the way to start the day. With the new allergy diet, some of my favorites are off limits. I have come up with a creation that satisfies my country breakfast craving, without the allergens.

This recipe is free of milk, eggs, wheat, peanuts, tree nuts, fish and shellfish

1 lb sausage cut into patties (I used Odem's Tennessee Pride Country Sausage All Natural Mild Flavor because it has NO MSG and it is usually on sale with coupons)
*Tip: if your sausage is still partially frozen, it is easier to cut into nice uniform patties
4 small baking potatoes (you could also use red potatoes, but use more to make sure you have enough)
1 large yellow onion (cut into strips)
1 large green or red pepper (cut into strips)
Pam with Olive Oil (there is soy in this)
Vegetable Oil
Grill Mates Montreal Steak Seasoning or Salt and Pepper

Cut your potatoes into bite size pieces. Spray the pan with Pam Olive Oil. Throw the potatoes in the pan, cover them with a lid and cook them on medium heat until soft. Move all potatoes to the outside edges of the pan. Pour a couple of tablespoons of vegetable oil in the middle of the pan. Let the vegetable oil heat up and then stir to coat the potatoes. Keep stirring the potatoes so they do not burn. Cook until the potatoes are brown and crispy. Season with Montreal Steak Seasoning or Salt and Pepper. Put the cooked potatoes on a plate with a paper towel so the paper towel soaks up the extra oil. Set aside.

In the pan you just used, cook your sausage patties or links until cooked through. Cut your sausage into pieces and put on a plate with a paper towel to soak up the grease and set aside.

Put a little vegetable oil in a pan and quickly stir fry the onion and bell pepper. Don't cook too much, as you want them to have a little bite to them.

Toss your potatoes and sausage with your onion and pepper and heat through for a minute.

*For people who can have egg, scramble a few eggs in another pan and toss them with your hash. If you can have cheese, throw some cheddar on there too!

I put Tabasco on my Sausage Potato Hash and my husband puts ketchup on his...whatever you like :)

If you have extras, even have breakfast for the next day. It reheats great!
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