Southwest Skillet Hash
If you are looking for a way to spice up your brunch, this recipe is for you! Crispy potatoes, spicy sausage and veggies all mixed together with southwest seasoning! Great with eggs, too!
Directions
1. Place the potato pieces in a large saucepan and fill with water just 1-inch over potato pieces.
2. Add a pinch of salt and bring to a boil over high heat.
3. Cook for 3-4 minutes until potatoes are tender. Drain and set aside.
4. In a large high sided skillet or a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
5. Add the sausage and crumble with a wooden spoon.
6. Cook for 6-8 minutes until browned and cooked through.
7. Transfer to a paper towel-lined plate and drain off excess grease.
8. Reduce heat to medium and add remaining olive oil and potatoes to pan.
9. Spread potatoes out evenly in a single layer and sprinkle with salt and pepper.
10. Let cook for 4-5 minutes, stirring a couple times, until they start to crisp.
11. Add the onion, bell pepper, poblano and zucchini.
12. Cook for 3-4 minutes until the veggies start to become tender.
13. Add the garlic and cook another minute until garlic is fragrant.
14. Add the tomatoes and green chiles. Cook for another 2 minutes.
15. Stir in the southwest seasoning.
16. Add the sausage back the skillet and stir together until evenly mixed.
17. Remove from heat and garnish with green onions.
18. For individual portions, garnish with a fried egg if desired.
Southwest Skillet Hash
Ingredients:
- 1-pound Yukon gold potatoes, cut into 1/2-inch chunks
- 1-pound spicy turkey or pork sausage, casings removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 poblano peppers, cut into small pieces
- 2 medium zucchinis, cut into 1/2-inch chunks
- 2 cloves garlic, minced
- 1 can fire roasted tomatoes, diced (14oz)
- 1 can green chiles, diced (6oz)
- 2 tablespoons southwest seasoning
- 2 green onion thinly sliced
- Fried egg/s (optional)
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions:
- Place the potato pieces in a large saucepan and fill with water just 1-inch over potato pieces.
- Add a pinch of salt and bring to a boil over high heat.
- Cook for 3-4 minutes until potatoes are tender. Set aside.
- In a large high sided skillet or a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sausage and crumble with a wooden spoon.
- Cook for 6-8 minutes until browned and cooked through.
- Transfer to a paper towel-lined plate and drain off excess grease.
- Reduce heat to medium and add remaining olive oil and potatoes to pan.
- Spread potatoes out evenly in a single layer and sprinkle with salt and pepper.
- Let cook for 4-5 minutes, stirring a couple times, until they start to crisp.
- Add the onion, bell pepper, poblano and zucchini.
- Cook for 3-4 minutes until the veggies start to become tender.
- Add the garlic and cook another minute until garlic is fragrant.
- Add the tomatoes and green chiles. Cook for another 2 minutes.
- Stir in the southwest seasoning.
- Add the sausage back the skillet and stir together until evenly mixed.
- Remove from heat and garnish with green onions.
- For individual portions, garnish with a fried egg if desired.
Calories
506.27Fat (grams)
21.16Sat. Fat (grams)
5.12Carbs (grams)
38.82Fiber (grams)
7.39Net carbs
31.43Sugar (grams)
7.18Protein (grams)
41.87Sodium (milligrams)
3273.05Cholesterol (grams)
179.61