Wisconsin Hash
Serves 4
A great side dish with eggs or by itself for lunch/brunch.
Or serve this for dinner with BBQ salmon, a salad, and bread.
1/4 |
Cup (or more) Melissa’s Dried Tomatoes, chopped then reconstituted (see below) |
3/4 |
Pound Melissa’s Baby Dutch Yellow potatoes, skins left on, and chopped |
1/2 |
Cup green bell peppers, chopped |
1/2 |
Cup onion, chopped |
1 |
Pound Johnsonville Regular (or Hot) Premium Pork Sausage (in a white tub with breakfast meats) |
1/2 |
Teaspoon (or to taste) Private Selection Italian Herb Seasoning Grinder |
1/2 |
Cup Kroger shredded cheddar cheese (optional) |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Boil water in medium size pot. Remove enough water to reconstitute tomatoes and add chopped potatoes to the pot. Boil 5-6 minutes or until potatoes start to soften. Drain and let dry about 10 minutes. (Potatoes can be cooked ahead, covered, and chilled before continuing.)
- Heat butter in large skillet on medium-high heat. Add potatoes, bell peppers, onion, sausage, and seasoning and cook about 5 minutes, breaking up sausage. Flip the hash, add reconstituted tomatoes, and cook another 5 minutes or until browned and slightly crisp.
- Top with cheddar cheese, if desired, and serve.
To reconstitute tomatoes, pour boiling water over them in a bowl and let sit 2-5 minutes. Or, soak them 30 minutes in lukewarm water, wine, or beef broth. Remove tomatoes and reserve liquid to flavor other dishes.
ANOTHER GREAT BREAKFAST or LUNCH IDEA:
 Spoon some Club Chef Salsa over your favorite omelet!
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