Last week I spent a lot of time at my parents house. With my Granny passing away late in July, there were a lot of arrangements to be made and visitors coming through. As is traditional in the South with churches, a lot of people brought food to my family to help out. One family brought over a hash recipe they had first had at Silver Dollar City. While I thought it was a tasty enough dish, but knew that it was chock full of fat and well, not so healthy things. As a result, I created this Roasted Chicken Sausage & Potato Hash for dinner over the weekend. Not only is it much healthier, I found it to be a lot more satisfying.
ROASTED CHICKEN SAUSAGE & POTATO HASH
- 4 Medium Red Potatoes (cut into ¼" pieces)
- 4 Links MSG Free Chicken Sausage (we buy a pepper & onion flavored sausage at our local Whole Foods)
- 1 Yellow Onion, Sliced Thin
- 1 Green Pepper, Sliced Thin
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Black Pepper
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Smoked Paprika
- Preheat oven to 375 degrees
- In medium skillet, heat 1 tablespoon olive oil.
- Cook chicken sausage for 3 minutes on each side (rotate as necessary to brown all sides)
- Remove from heat. Let rest for 5 minutes.
- Spray baking sheet or casserole dish with non stick cooking spray
- Slice sausage into ½" pieces (may still be a little raw on inside). Mix together with potatoes, peppers, onions, seasonings and sausages and remaining olive oil until all are well coated.
- Pour onto prepared baking sheet.
- Bake for 12 minutes at 375 degrees. Remove from oven and use spatula to stir or turn mixture to help brown and crisp evenly. Bake for additional 8 minutes at 375 degrees.
Only 6 Weight Watchers Points Per Serving!
This hash is not only much tastier, but it is definitely much healthier. Using a low fat sausage, just a little oil instead of the butter laden variety we were served last week made a huge difference in the calories of this meal. Roasting the potatoes, onions and peppers gives this dish a much richer flavor. Yes, we are huge fans of roasting our vegetables. The crisping that happens just adds a hint of flavor that makes them so much easier to eat for the kids. While we used organic vegetables and a sausage that was made from free range antibiotic free chicken and had no MSG in it, you can use whatever your family would typically purchase. I do recommend getting a fresh made sausage from the meat counter though. Not only are they fresher, but I find the flavors to be much richer.
This Roasted Chicken Sausage & Potato Hash is a great option with a side of fresh steamed or roasted veggies as well. We love the fact that it falls so well into our dietary needs and includes so many of our favorite foods in one dish. Weighing in at Only 6 Weight Watchers Points per serving this is also a great meal to add to your menu plan if you are counting points!
Tatanisha W says
August 10, 2014 at 12:27 PMWow, this looks really good Katie! Thank you for recipe!
[email protected] Dreaming says
August 15, 2014 at 8:39 PMThanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there!
Shambray says
August 16, 2014 at 9:17 PMThis looks and sounds so yummy! I will have to try this very soon!
Karly says
August 17, 2014 at 11:34 AMThis is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Raye Wiedner says
January 10, 2015 at 7:20 PMI seriously need to find the nearest Whole Foods and stock up my freezer, no one in my area has chicken sausage.
Katie says
January 11, 2015 at 11:16 AMTurkey sausage is good too, but I LOVE their fresh made sausages 🙂
Cathy says
January 13, 2015 at 4:02 PMThis sounds so yummy. Thank you for sharing the recipe on the Share It One More Time link party. Cathy
Kristina and Millie says
January 14, 2015 at 12:06 AMoh looks and sounds great! This roasted chicken sausage and potato hash is on the must make! printed and pinned!
Kimberly says
January 19, 2015 at 3:28 PMHello cute lady! This looks so amazing. I would love some right now. Pinned and tweeted. We appreciate you taking the time to stop by and party with us. It wouldn’t be a party without you! I hope to see you tonight at 7 pm. Lou Lou Girls
Made From Pinterest says
January 19, 2015 at 4:58 PMYum! This looks delicious! I am making this as soon as I can! Please keep posting stuff like this I really appreciate it!
Nicole Neverman says
January 21, 2015 at 2:43 PMThank you so much for attending week 17 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
amy says
February 4, 2016 at 7:26 PMOnly 20 minutes in the oven? How can the potatoes possibly be tender in such a short time? Has anyone cooked this before? What was your result?
Katie says
February 5, 2016 at 9:33 AMWith smaller chunks like this, it doesn’t take as long for the potatoes to be tender. Some ovens may cook a bit hotter than others so you can adjust if yours does not cook them enough in that time. Or potentially parboil prior to putting in the oven if you prefer.