Sausage, Potato & Vegetable Hash

Featured Schneiders Product:  Honey Garlic Sausages, ckd, 6-inch, 5/lb (#13472)

Method

1. The day before, thaw honey garlic sausages under refrigeration at < 40°F/4°C.
2. Heat oil in a large skillet or grill on medium heat. Sauté, frozen, diced hash brown potatoes; add salt and pepper. Cook for approximately 10 minutes or until they are about halfway cooked through, stirring occasionally.
3. Add the diced onions and cook for another three minutes, stirring occasionally.
4. Add the red and green bell peppers, garlic powder and stir gently. Reduce the heat and continue cooking until potatoes are cooked through for about another 10 minutes. If using a skillet, cover with lid to cook the potatoes/onions and peppers a little bit faster.
5. While the potato mixture is cooking, preheat convection oven to 325°F/165°C. Slice the sausages on the diagonal into 1/4 inch/0.5 cm slices and place single layer on parchment lined baking sheet. Place in oven uncovered for ~ 20 -25 minutes, flipping halfway through. Cook until sausages reach internal temperature of 140°F/60°C and are caramelized and evenly browned.
6. Add the caramelized sausage pieces to the potato mixture and gently mix. Heat for 5 - 10 minutes more to an internal temperature of 165°F/74°C is reached for at least 15 seconds.
7. Serve 250 ml/1 cup using a 8 oz spoodle or 2 #8 scoops.

Suggested Accompaniments

Serve with whole grain toast or crusty roll, avocado slices and sour cream if desired (sides not included in nutritional information).

Nutritional Info per 250 mL (220 g/7.7 oz)