Who doesn’t love hash for breakfast or brunch? Try our recipe combined with Fisher® Walnuts for a fresh twist!
Two Potato Walnut Hash
Walnut
Main DishSide Dish
Breakfast / Brunch
Gluten Free
prep
20
minscook
25
minsmake
8
servings1 pound
russet potatoes, cut into 1/2-inch cubes
2 tablespoons
vegetable oil
1 pound
sweet potatoes, peeled, cut into 1/2-inch cubes
1-1/2 cups
chopped bell peppers (red and green)
1 cup
chopped onions
12 ounces
fully-cooked chicken and apple sausage links, cut up
3/4 cup
Fisher® Walnut Halves & Pieces
1/2 teaspoon
dried rosemary
1/2 teaspoon
table salt
1/4 teaspoon
ground black pepper
Food Safety Instruction
DIRECTIONS
- Place russet potatoes in medium saucepan; cover with cold water. Bring to boil on medium-high heat. Cook 5 minutes or until tender; drain.
- Meanwhile, heat oil in large skillet on medium-high heat. Add sweet potatoes, bell peppers and onions; cook 15 minutes or until potatoes are tender and onions begin to brown, stirring frequently. Add cooked russet potatoes and remaining ingredients. Cook 10 minutes or until russet potatoes are browned, stirring occasionally.
