Sausagehash 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:

• In a large nonstick skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in sweet potato, onion, chili powder and 1/4 teaspoon each salt and pepper. Cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted., Meanwhile, in another nonstick skillet, heat butter over medium-high heat. Break eggs, 1 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 preferred doneness. Sprinkle with the remaining salt and pepper. Serve hash with eggs and, if desired, salsa.

Steps:

• In a large skillet, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• In the same skillet, heat the remaining oil for 30 seconds. Carefully add the potatoes and fry until they begin to turn golden brown, 10 to 15 minutes. Stir occasionally so that the potatoes do not stick or burn.
• Add onions, peppers, salt, and pepper, and cook for an additional 5 minutes. Add the sausage and stir well.
• Serve with the fried eggs and avocado slices on top to get more nutrition from the meal.

Steps:

• In a skillet, on medium heat, saute the sausage; then add the onion, carrots and bell pepper.
• Stir to combine and cook until the vegetables are tender; Stir in the potatoes and seasonings; reduce heat to low.
• Simmer for approximately 20 minutes or until sausage is fully cooked and the mixture is heated through.
• NOTE: lighten the recipe by substituting turkey sausage for the pork sausage.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a skillet cook the bulk sausage meat until browned; set aside (if using ground beef cook beef for extra flavor brown with a chopped onion and 1-2 tablespoons fresh minced garlic).
• In a bowl combine soup with sour cream, melted butter, milk, garlic powder, seasoned salt, black pepper and cayenne; mix vigorously until well combined.
• Mix in onion, hash browns, and 1 to 1-1/2 cups cheddar cheese.
• Spread just under half of the hash brown mixture into the bottom of the pan.
• Sprinkle the cooked sausage mixture over hash brown mixture.
• Spoon the remaining hash brown mixture over the sausage (does not have to cover completely).
• Bake uncovered for about 40-45 minutes.
• Sprinkle the remaining 1 cup grated cheddar over the top, then place back in oven for about 2-3 minutes to melt the cheese.

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.

Steps:

• Preheat oven to 425 degrees.
• Place hash browns into lightly sprayed 9"x11" pan and press down evenly to form a crust. Drizzle with butter and bake for 25 minutes.
• Place cheeses, sausage, and bacon over the crust. If desired, cover at this point and refrigerate until the next day.
• Beat milk and eggs together. Pour over cheese and meat.
• Cook in a 350 degree oven for 30 minutes.

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 the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
• Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

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 sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash brown according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350 for 35 to 40 minutes.