Wednesday, April 18, 2012

Sausage, Peppers, and Onion Hash Hoagies

My kids love sausage and I'm always up for a sausage and pepper roll.  I thought this sounded interesting with the addition of potatoes.  Who doesn't love extra carbs?!!  I ended up omitting the cayenne pepper to make it kid friendly.  Most of the time in making this recipe was peeling and boiling the potatoes.  It's a step that you can probaby do the night/day before to make this a quick weeknight dinner.  Although it was tasty, it really doesn't need the potatoes.  I of course don't mind the extra carbs, but it really seemed a bit much with the roll! 

Sausage, Peppers, and Onion Hash Hoagies
EveryDay With Rachael Ray, October 2011

2 tablespoons EVOO
1 pound bulk sweet italian sausage
1 onion, sliced
1 red bell pepper, sliced
2 cloves garlic, finely chopped
1/2 teaspoon cayenne pepper
1 pound yukon gold potatoes, boiled and sliced
Salt and pepper
4 hoagie rolls, split

Heat EVOO in large skillet and cook sausage over medium heat until browned, about 8 minutes; transfer to paper towel. Cook onion, bell pepper, garlic and cayenne in sausage drippings until soft, about 5 minutes. Add sausage and potatoes to pan and cook for 5 minutes; season with salt and pepper. Pile onto rolls.

Family Rating: 1 thumb up.

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