Viewing post #1342039 by vic

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Mar 23, 2020 8:19 AM CST
Name: Vicki
North Carolina
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.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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