Viewing post #1342039 by vic
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|From Terri ~
Chicken Apple Sausage and Sweet Pepper Hash.
I've made this several times and have used both red and yellow/gold potatoes, either one or the other or both together, and don't quite use a whole 1 1/2 pounds - more like 1 pound. Also, I've used dried thyme and tarragon instead of fresh and it still seasons deliciously, but I go heavy on the dried and don't really reduce the quantity called for in the recipe as much as you usually do when substituting dry for fresh. Only using 1/4 cup chicken broth makes it a hash, but I've been using 2 cans of chicken broth to make it more liquidy and stew like, just personal preference.
1 (12-ounce) package chicken apple sausage, sliced
1 1/2 cups onions, sliced
1 1/2 pounds red potatoes, cut into 1/2 inch pieces
2 tsp fresh thyme
1/2 tsp black pepper
1/4 cup chicken broth
1 1/2 cups sweet peppers, chopped
1/2 cup swiss cheese, shredded
2 tsp fresh tarragon
In a large nonstick skillet, cook sausage and onion in 1 tbl hot vegetable oil over medium heat, about 5 minutes or until browned.
Spray a slow cooker with nonstick cooking spray. Add sausage mixture, potatoes, thyme, and black pepper. Pour broth over top.
Cook on low 6 hours or on high 3 hours.
Stir in sweet peppers. Sprinkle with cheese.
If cooking on low, turn to high. Cover and cook 15 minutes more.
Sprinkle with tarragon and additional black pepper.