Who doesn’t love hash for breakfast or brunch? Try our recipe combined with Fisher® Walnuts for a fresh twist!
1 pound russet potatoes cut into 1/2-inch cubes
1 pound sweet potatoes, peeled and cubed into 1/2-inch cubes
4 tablespoons vegetable oil, divided
1 cup chopped onion
3/4 cup chopped red bell pepper
3/4 cup chopped green pepper
1 package (12 oz.) chicken and apple sausage, cut into quarters lengthwise and then cut into ½-inch slices
3/4 cupFisher® Chef’s Naturals Walnut Halves and Pieces
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon ground pepper
Place russet potatoes cubes into a medium saucepan filled with cold water. Bring to a boil and cook for 5 minutes or until potatoes can be pierced easily with a paring knife; drain and set aside.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onions, bell peppers and sweet potatoes; sauté until sweet potatoes are tender and onions have begun to brown, about 15 minutes. Add sausage, walnuts, russet potatoes, rosemary, salt, and pepper. Cook, stirring occasionally for 10 minutes or until potatoes have browned. Serve immediately.