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Categories:
olive oil sausage bacon yellow onion green bell pepper potatoes salt sauce tomatoes breadcrumbs pecorino olive oil fresh parsley clove garlic pepper
Viewed: 120 - Published at: 3 years agoIngredients
- 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
Method
- 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.
