Spicy Chicken-and-Sausage Hash

By DreiFromBK

Ingredients

• 1/4 cup canola oil
• 1/2 pound baby Yukon Gold potatoes, chopped
• 1 yellow onion, thinly sliced
• 2 yellow bell peppers, thinly sliced
• Kosher salt
• Pepper
• 1/2 pound boneless skinless chicken, cut into 1-inch pieces
• 1/2 pound breakfast sausages, casings removed
• One 14.5-ounce can chopped tomatoes
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1/2 tablespoon prepared horseradish
• Biscuits, for serving

Details

Servings 6
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a large cast-iron or nonstick skillet, heat 2 tablespoons
of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until softened and golden, 7 to 8 minutes. Using a slotted spoon, transfer the potatoes to a plate.

Add the remaining 2 tablespoons of oil to the skillet.
Add the onion and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally,
until tender and lightly browned, about 8 minutes. Add the chicken and sausage and cook until browned, about 5 minutes. Stir in the tomatoes, garlic, Worcestershire sauce, hot sauce and horseradish and cook until the sauce is thickened, about 5 minutes. Stir in the potatoes until warmed through. Season
with salt and pepper and serve with biscuits.