Italian Sausage Breakfast Hash Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Steps:

• Cook sausage, onion, garlic in a large skillet until almost brown.
• Add hashbrowns, garlic and salt and pepper.
• Cook until as crispy as you like,flipping mixture as needed.
• Make sure to check that you won't need additional oil to prevent sticking (depends on sausages grease content). This takes approximately 10-15 minutes.
• If using optional ingredients: once crispiness has been achieved. Top hash with Parmesan cheese. Cover and let set until cheese is melted (approximately 3 minutes).
• Serve with marinara sauce drizzled over all.

Steps:

• Begin my heating olive oil in a very large pan over medium-high heat. Crumble sausage into pan and brown completely.
• Add potatoes and onion, cooking approximately 10-15 minutes and stirring frequently.
• Add peppers and cook an additional 5 minutes occasionally. Potatoes and vegetables should begin to brown.
• Add garlic and zucchini. Cook an additional 5 minutes until zucchini is just tender.
• Season with pepper, Italian seasoning, red pepper flakes, and salt.
• Top with Parmesan if desired.

Steps:

• Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
• Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
• Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Steps:

• In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.