Spicy Chicken Sausage Hash Recipes

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 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.

SAUSAGE HASH

Steps:

• In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.

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.

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.

PUMPKIN AND CHICKEN SAUSAGE HASH

Steps:

• In a large skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add onion; cook 3 minutes longer. Add sausage, mushrooms, red and green peppers and garlic powder. Cook and stir until pumpkin is tender, 10-12 minutes. Top with parsley before serving.