Eggs, fresh chopped parsley and chopped green onions (optional)
Directions
Poke holes in potatoes with fork. Place potatoes on microwavable dish; microwave on HIGH 5 minutes. Flip and microwave 3 to 5 minutes. Remove and allow to cool.
Cut sausage into thin slices and chop bell peppers.
Heat oil in large Dutch oven over medium-high heat until sizzling. Add sausage; cook 4 to 5 minutes or until lightly browned. Remove sausage to plate.
Add butter; cook and stir 1 minute. Add bell peppers and onion.
Meanwhile, dice potatoes (remove skins, if desired). Add potatoes to Dutch oven; cook and stir 4 to 7 minutes or until vegetables are crisp-tender and potatoes have crisp exterior.
Add garlic, parsley flakes, Italian seasoning, paprika, salt and black pepper. (If you want eggs, make four "wells" in hash; crack eggs into wells. Add eggs before vegetables are finished so they don't get too browned. Cook until whites are set.)
Top with fresh parsley or green onions, if desired. Season with additional salt and black pepper.
Ingredients
2 large russet potatoes, scrubbed, washed and dried
