Not your Average Hash

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Well guys, I’m making my great return to the bogger life! Life happens, you know. I had a whole baby, the pandemic hit (that may or may not still be here…the CDC is risking it all), started another business, whew but I’m back! I decided to ease on into it, by sharing a recipe I adapted from one of my IG friends (in my head) lol! Jasmine had a great recipe for hash browns and I decided to add a few things that I love, one being, meat…cheese…annnd peppers! Let’s get into it!

breakfast potatoes.jpg

Not Your Average Hash

What You’ll Need

  • 4 Russet Potatoes

  • 4 large eggs

  • 1 lb. Breakfast sausage

  • 2 Bell Peppers (red and green)

  • 1/2 white onion

  • Mexican blend shredded cheese

  • salt

  • pepper

  • herb de province

  • parsley

  • smoked paprika

  • garlic powder

  • Cajun seasoning

  • oil for frying (canola)

Simon Says:

  • Wash and cube your potatoes, them place into a large mixing bowl.

  • Add all your seasonings, salt, pepper, herbs de Provence, parsley, smoked paprika, garlic powder, and your favorite Cajun seasoning. Toss your potatoes.

  • Pour enough oil in your pan to rise about 1-2 inches, heat your oil.

  • Carefully add in the potatoes and for about 5-7 minutes at medium high heat.

  • Prepare a cooling rack with paper towels to drain your potatoes once they are done.

  • Begin preparing your breakfast sausage according to the instructions on the package.

  • When the potatoes have about one minute left, add in your bell pepper and onion to the oil.

  • Remove potatoes and veggies from oil and allow to drain. Sprinkle a little additional seasoning if desired.

  • Combine potatoes, sausage, and some fresh veggies (green onion and more bell peppers)

  • Simon Says, EAT!

Secret tip: Add eggs on day two for a whole new experience!

Secret tip: Add eggs on day two for a whole new experience!