Spicy Chicken-and-Sausage Hash

This fast and spicy hash from chef Colby Garrelts makes a perfect meal with a green salad on the side.

  • Total Time:
  • Servings: 6

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  • 1/4 cup canola oil
  • 1/2 pound baby Yukon Gold potatoes, chopped
  • 1 yellow onion, thinly sliced
  • 2 yellow bell peppers, thinly sliced
  • Kosher salt
  • Pepper
  • 1/2 pound boneless skinless chicken, cut into 1-inch pieces
  • 1/2 pound breakfast sausages, casings removed
  • One 14.5-ounce can chopped tomatoes
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/2 tablespoon prepared horseradish
  • Biscuits, for serving

How to make this recipe

  1. In a large cast-iron or nonstick skillet, heat 2 tablespoons
    of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until softened and golden, 7 to 8 minutes. Using a slotted spoon, transfer the potatoes to a plate.

  2. Add the remaining 2 tablespoons of oil to the skillet.
    Add the onion and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally,
    until tender and lightly browned, about 8 minutes. Add the chicken and sausage and cook until browned, about 5 minutes. Stir in the tomatoes, garlic, Worcestershire sauce, hot sauce and horseradish and cook until the sauce is thickened, about 5 minutes. Stir in the potatoes until warmed through. Season
    with salt and pepper and serve with biscuits.

Suggested Pairing

This spicy dish pairs well with a juicy, medium-bodied red.

Contributed By Photo © Christina Holmes Published March 2015

508048 recipes/spicy-chicken-and-sausage-hash 2015-02-26T23:44:52+00:00 Colby Garrelts american|6|fast|healthy|breakfast|brunch|weeknight-dinner march-2015 recipes,spicy-chicken-and-sausage-hash 508048

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