Green Pepper and Sausage Hash Browns

FullSizeRender-2Sometimes you just gotta keep it simple. Like doctoring up a package of Simply Potatoes plain shredded hash browns with a couple vegetables, and some meat, and calling it a done! My friend Marylee put me onto this brunch or brinner (breakfast for dinner…) side dish, and we love it for a quick after-church-on-Sunday meal with some cheesy scrambled eggs and fruit. You can use half a Kielbasa sausage ring, or a couple links of Andouille—anything will do, as long as it’s meaty and chock full of flavor. Just make sure you grab your biggest skillet or griddle to give the potatoes a chance to brown up nice and crispy. The more surface area, the better!

Serves 4-6

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 green pepper, chopped
1 (20-ounce) package Simply Potatoes shredded hash browns
½ of a Kielbasa sausage ring, chopped into bite-sized pieces

Heat oil on high in large skillet or griddle. Add onion, and cook until translucent. Add green peppers, and sauté and stir for a minute. Add hash browns, let sit to brown for a bit, then use large spatula to flip sections of browned potatoes over, and stir until most of potatoes are golden. Add in sausage, and continue to cook and stir until potatoes are desired crispiness. Serve.

One thought on “Green Pepper and Sausage Hash Browns

  1. My sons still love this made up easy meal. We call it “Scramble.” I serve it with fresh fruit and/or a side salad and it works. To make it more like a hash, I sometimes fry an egg and place on the top. Very versatile.

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