Smoked Sausage and Chicken Hash

This one-skillet dinner is a great example of how so simple can be so delicious. Smoked sausage, lean chicken breast, earthy, spicy vegetables—all add up to an easy and flavorful combination. Tiny, thin-skinned potatoes don’t need to be shredded (as in typical hash)—just cut them into very small pieces and let them cook up tender on the inside and golden brown outside. 

Note: I had potatoes that were only about one inch in diameter, so I quartered them. If you have larger potatoes, dice each one into smaller pieces.

Serves 4

Ingredients

• 4 tbsp olive oil, divided
• 6 oz baby yellow potatoes, quartered or diced
• sea salt
• freshly ground black pepper
• 1 small onion, halved crosswise, then thinly sliced
• 1 serrano chile, thinly sliced
• 1/2 cup chopped red bell pepper
• 1/2 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1/2 lb smoked kielbasa, chopped
• 1 14.5-oz can organic (no-salt) diced tomatoes, drained
• 1/4 cup coarsely chopped flat-leaf parsley

Hash Vegetables and Herb

Sausage and Chicken

Prepared Potatoes

Preparation

1. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the potatoes and season with salt and pepper. Cover and cook, stirring a few times, until browned and tender, about 12 minutes, depending on size. Transfer to a plate.
2. Add the remaining 2 tablespoons of oil to the skillet. Add the onion, serrano chile, bell pepper, chicken, and sausage and cook, stirring frequently, until browned and the chicken is cooked through, 10 minutes.
3. Add the tomatoes and return the potatoes to the skillet. Season with salt and pepper and cook 5 minutes. Stir in the parsley and cook 1 minute.

Potatoes Beginning to Cook

Seared Potatoes

Vegetables and Meat Added

Tomatoes and Potatoes Added

Divide the hash among 4 shallow bowls and serve.

Smoked Sausage and Chicken Hash