| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil, to lightly coat the pan
- 1 pound loose breakfast sausage
- 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 pound Yukon Gold potatoes, cut into 1-inch cubes
- Salt and pepper
- Hot sauce, for serving
- 4 plum tomatoes, halved lengthwise
- 1 cup panko breadcrumbs
- 1/2 cup pecorino, grated
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- Pepper
Instructions
- Preheat the oven to 400 degrees F.
- For the hash: Heat the olive oil in a large, shallow braising pot over medium-high heat. Add the sausage and bacon, and cook until slightly brown, using the back of a wooden spoon to break up the sausage, about 5 minutes. Lower the heat to medium and add the onions, peppers, potatoes and some salt and pepper. Cook for about 10 minutes.
- For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.
- In a medium bowl, add the panko, pecorino, olive oil, parsley, garlic and pepper to taste; mix to combine, then spoon into the tomatoes. Nestle the tomatoes in the hash, transfer to the oven and bake until golden brown, about 15 minutes. Serve with hot sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 390 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 58 mg |
| Sodium | 671 mg |
Reviews
I meant to press on 5 stars. This recipe comes out delicious every time I make it
This recipe was pretty labor intensive and the result was not impressive, it lacked flavor and the potatoes were dry. Would not make again.
Super easy and delicious! I added a little chorizo also and a bit of garlic powder. A really great recipe to add to a brunch menu!
Yeah, none of you “PROFESSIONAL” cooks peel your potatoes, BUT, you should at least tell people that the “EYES” on the potatoes contain “POISON”
So tasty and easy to make. My husband would eat this every day if I would let him!