Sausage, Peppers, Potato, Hash
4 lbs. sausage of your choice
3 lbs. red potatoes
4 bell peppers (I used 2 green, 2 red)
2 lbs. Onions
1 ½ teaspoons garlic powder
1 ½ teaspoons dried and crushed rosemary
3 tablespoons Olive Oil
Salt and Pepper
1 dozen eggs (scrambled with whatever cooking method you desire, slow cooker method below).
For scrambled eggs: Whisk together eggs in a large bowl. Generously grease a large slow cooker with butter or margarine. Pour eggs in slow cooker. Cover with lid. Cook on low 2 hours, stirring occasionally to break up eggs, and ensure they aren’t sticking to the slow cooker. Serve eggs with sausage mixture.
Clean the vegetables and cut the potatoes into ½-inch to ¾-inch pieces and cut the onions and peppers in 1-inch pieces. Place the veggies in a large bowl and toss with olive oil, garlic powder, rosemary, salt and pepper. Cut the sausages into 3 to 6 pieces each and refrigerate.
Coat a large baking sheet with cooking spray. Spread the vegetables on sheet and bake in a preheated 375-degree oven for 20 minutes. Remove sheet from oven and top the vegetables with the sausage pieces and bake an additional 35 minutes, tossing halfway through. Check and see if potatoes are tender, if not, bake an additional 10 minutes, or until they are tender.