Recipe Image

Sausage and Sweet Pepper Hash

  • 5 m
  • 3 h
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.”


    • 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


  • 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.
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