Sausage and Sweet Pepper Hash

Sausage and Sweet Pepper Hash

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From: Diabetic Living Magazine

Sweet peppers and thyme add a twist to this classic American breakfast side dish. Serve it with an egg and whole-wheat toast to start your day off right.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • ¾ (12 ounce) package cooked smoked chicken sausage, quartered lengthwise and cut into ½-inch pieces
  • 1 teaspoon olive oil
  • 1½ cups sliced sweet onion
  • Nonstick cooking spray
  • 1½ pounds new potatoes, cut into ½-inch pieces
  • 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • ½ teaspoon black Pepper
  • ¼ cup reduced-sodium chicken broth
  • 2 cups chopped green, red, and/or yellow sweet peppers
  • ½ cup shredded Swiss cheese (2 ounces) (optional)
  • 2 teaspoons snipped fresh tarragon or parsley

Preparation

  • Prep

  • Ready In

  1. In a large nonstick skillet cook sausage over medium heat about 5 minutes or just until browned. Remove from skillet. In the same skillet heat oil over medium-low heat. Add onion; cook about 5 minutes or until tender and just starting to brown, stirring occasionally.
  2. Coat the bottom of a 3½- or 4-quart slow cooker with cooking spray or line the cooker with a disposable slow cooker liner. In the prepared cooker combine sausage, onion, potatoes, thyme and black pepper. Pour broth over mixture in cooker.
  3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Stir in sweet peppers. If desired, sprinkle with cheese.
  4. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 15 minutes more. Before serving, sprinkle with tarragon. Use a slotted spoon for serving.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 116 calories; 3 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 6 g protein; 20 mcg folate; 18 mg cholesterol; 5 g sugars; 145 IU vitamin A; 32 mg vitamin C; 17 mg calcium; 1 mg iron; 172 mg sodium; 406 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ medium fat protein, ½ vegetable

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