Sausage and Sweet Pepper Hash

Sausage and Sweet Pepper Hash
4 users rated this recipe an average rating of 4.0
Makes:
10 servings
Serving Size:
2/3 cup
Yields:
about 7 cups
Prep:
20 mins
Slow Cook:
5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) + 15 minutes (high)
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Sausage and Sweet Pepper Hash

Ingredients
1
12 ounce package cooked smoked chicken sausage with apple, quartered lengthwise and cut into 1/2-inch pieces
1
teaspoon olive oil
1 1/2
cups sliced sweet onion
 
Nonstick cooking spray
1 1/2
pounds red-skinned potatoes, cut into 1/2-inch pieces
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2
teaspoon ground black pepper
1/4
cup reduced-sodium chicken broth
1 1/2
cups chopped green, red, and/or yellow sweet peppers
1/2
cup shredded Swiss cheese (2 ounces) (optional)
2
teaspoons snipped fresh tarragon or parsley

Directions

  1. In a large nonstick skillet cook sausage over medium heat about 5 minutes or just until browned. Remove from skillet. In the same skillet heat oil over medium-low heat. Add onion; cook about 5 minutes or until tender and just starting to brown, stirring occasionally.
  2. Coat the bottom of a 3 1/2- or 4-quart slow cooker with cooking spray or line the cooker with a disposable slow cooker liner. In the prepared cooker combine sausage, onion, potatoes, thyme, and black pepper. Pour broth over mixture in cooker.
  3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in sweet peppers. If desired, sprinkle with cheese.
  4. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 15 minutes more. Before serving, sprinkle with tarragon. Use a slotted spoon for serving.

Nutrition Facts

(Sausage and Sweet Pepper Hash)
    Per serving:
  • 131 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 24 mg chol.,
  • 220 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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