Sausage, Bacon and Red Pepper Hash Browns

Hashbrown Casserole

Tailgating will start in earnest this month. For those who like a good breakfast to start the day this month’s recipe is one that is sure to thrill. Pair the dish with some biscuits and enjoy a winning meal.

Time: 1 hour (approximately)
Effort: Easy
Serves: 8


1 large onion, diced
1 large red pepper, diced
3 tbsps olive oil
4 spicy Italian sausages – casing removed
8 strips of pre-cooked bacon, cut into pieces
8 potatoes: 3 each of Russet and Yukon Gold and 2 sweet potatoes, diced
Crushed black pepper to taste


Heat two tablespoons of olive oil in a large deep skillet until very hot. Sauté the onions and peppers. Add the bacon pieces and sauté them until browned, then add the sausage meat and continue to sauté, breaking up the meat with a wooden spoon or spatula. Remove the mixture from the pan and set aside. Heat the rest of the olive oil and add the diced potatoes. Sauté them until browned and well cooked, then add in the bacon-sausage mixture and sauté again, adding black pepper to taste. Serve immediately or keep warm and covered with foil until needed.


Recipe used with permission from Jump Into My Kitchen