Breakfast Potatoes with Sausage, Onions & Peppers

Last Saturday, after my morning run, I got lost in a marathon of Bobby Flay on the Cooking Channel.  I love Bobby Flay’s food, cooking style, shows, restaurants, you name it.  On one episode of Brunch with Bobby, he made a Spanish-themed brunch, which featured a phenomenal-looking potato hash with sausage, peppers, onions, oh my.  My mouth was watering, and I was determined to recreate the dish soon.

So, the next day, when we were tired from a fun night out and devoted to being couch potatoes for the day, I made a quick run to the grocery store for all of the ingredients that I could remember from the dish.  Without looking up his recipe, I was able to create something that was incredibly satisfying, along with some slightly undercooked scrambled eggs with parmesan.  Which all went perfectly with our PJs and 5 episodes of Sopranos.  I love lazy Sundays 🙂

What you’ll need: small red potatoes, onion, garlic, mild sausage, spicy sausage, red bell pepper, yellow bell pepper, parsley, rosemary, salt and pepper.

Bring a large pot of salted water to boil, and boil the red potatoes until cooked, and you can easily poke them with a fork.

While the potatoes are boiling, sauté your onion and garlic together with some butter in a big skillet until the onion is softened.  (Ideally, I would have done this on a larger skillet to really get a better crisp on everything, but I used the biggest one I own, and it still worked out just fine!)

Once the onions are translucent and you can smell the delicious garlic, remove the casing from around the sausages and add to the pan.  Cook until all of the sausage is browned.  Continue to break it up into small pieces while it cooks.  This will also turn your onions a little darker as they absorb the flavors from the sausage.

I don’t cook with sausage a lot, because we typically avoid pork products in the house, but real pork sausage provides so much more flavor than turkey sausage, so on this day, we splurged.  Next time I make this I will probably use chicken or turkey sausage and add some extra spices from my cabinet to make up for the flavors in the pork sausage.

Next, add your bell peppers (you could really use any colors you like, I just thought the red and yellow added nice color) and stir until everything is combined and the peppers start to soften a little bit.

Your potatoes should be cooked and drained at this point, so go ahead and quarter the potatoes and add them to the pan, along with the fresh rosemary.  Using your spoon, mash into the potatoes and break them up a bit so it doesn’t look so uniform, and the sausage, onions and peppers start to get stuck onto the potatoes.  Occasionally, mix up the potatoes so they all get a chance to brown a bit on the edges and bottom of the pan.  You want them to get a little bit crispy on the outside.

Turn off the heat, add in some fresh chopped parsley, and season everything with salt and pepper.  Stir to combine, transfer to a big bowl, top with some fresh parsley on top and serve alongside your favorite egg dish.

Breakfast Potatoes with Sausage, Onions & Peppers

Ingredients

• 3 lbs. petite red potatoes, cooked and quartered
• 1 yellow onion, diced
• 4 cloves of garlic, minced
• 2 mild Italian sausages, casing removed
• 2 hot Italian sausages, casing removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 Tablespoons fresh rosemary, finely chopped
• 1/2 bunch of fresh Italian parsley, diced (plus extra for garnish)
• salt and pepper

Steps

1. Bring a large pot of salted water to boil, and boil the red potatoes until cooked, and you can easily poke them with a fork.
2. While the potatoes are boiling, sauté your onion and garlic together with some butter in a big skillet over medium heat until the onion is softened.
3. Once the onions are translucent and you can smell the delicious garlic, remove the casing from around the sausages and add to the pan.  Cook until all of the sausage is browned.  Continue to break it up into small pieces while it cooks.  This will also turn your onions a little darker as they absorb the flavors from the sausage.
4. Add your bell peppers and stir until everything is combined and the peppers start to soften a little bit.
5. Your potatoes should be cooked and drained at this point, so go ahead and quarter the potatoes and add them to the pan, along with the fresh rosemary.
6. Using your spoon, mash into the potatoes and break them up a bit so it doesn’t look so uniform, and the sausage, onions and peppers start to get stuck onto the potatoes.  Occasionally, mix up the potatoes so they all get a chance to brown a bit on the edges and bottom of the pan.  You want them to get a little bit crispy on the outside.
7. Turn off the heat, add in some fresh chopped parsley, and season everything with salt and pepper.
8. Stir to combine, transfer to a big bowl, top with some fresh parsley on top and serve alongside your favorite egg dish.

Hugs, kisses & yummy dishes… xoxo
Lauren