directions
-
1
Cook the potatoes until just tender, about 10 minutes
-
2
Drain well
-
3
In a large skillet, heat the oil until hot but not smoking
-
4
Add the bell peppers, carrot, scallions, and potatoes, stirring to coat
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5
Cook until the peppers and carrot are crisp-tender
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6
Stir in sausage, salt, black pepper, and rosemary and cook, stirring frequently, until the sausage is no longer pink, about 5 minutes
-
7
Gradually add the evaporated milk and cook, stirring the mixture occasionally, until the hash is nicely crusted and golden brown, about 10 minutes longer
-
8
Sprinkle with the dill and serve the hash from pan.
Sausage and Vegetable Hash
ingredients
- 3/4 pound red potatoes, diced
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 carrot, cut into thin slices
- 3 scallions, thinly sliced
- 1/2 pound chicken pesto sausage,
- cut into 1/2-inch chunks (page 125)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried rosemary
- 3/4 cup evaporated skimmed milk
- 3 tablespoons snipped fresh dill