Kitchen Sink Potatos

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Kitchen Sink Potatos
A fast, fun dish for breakfasts, brunches, & buffets

You can put anything you want into this dish – except the kitchen sink! Our chefs have given you some ideas to get you started. Experiment and come up with your own.

1	Bunch green onions
2	Tablespoons Kroger Vegetable Oil
4	Kroger Frozen Shredded Hash brown potatoes. Or use 4 medium potatoes, diced, shredded or julienned.
	Salt & pepper to taste
1	Package fresh Jimmy Dean^® Regular Sausage, diced or crumbled
1	small diced red bell pepper (about 1/4 cup)
1	Small diced jalapeno pepper, if you want to add some “kick” to your dish
	Cajun's Choice Blackened or Creole Seasoning, to taste
	Sara Lee Whole Grain White Bread (for toast points)
	Butter or margarine
	McWilliams Hanwood wine (Cabernet Sauvignon, Merlot, or Syrah).

As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.

Slice tops of green onions into 1/8-inch cut slices to yield 2 tablespoons. Then dice the white ends of the onions.
Heat oil in large skillet over medium heat-high heat. Add potatoes and remaining ingredients, except green onion tops. Toss to mix and coat with the oil. Spread mixture evenly in pan and press down with a spatula. Lower heat to medium, cover, and cook about 5 minutes or until browned on the bottom. As they cook, press down several times with a spatula. Also, shake the pan once in a while to be sure they’re not sticking. (If using raw potatoes, turn heat to medium-low, and cook about 15 minutes or until browned.)
When bottom is golden, cut potatoes in half (or quarters) with a spatula and flip over, adding a little more oil if needed. Don’t worry if the potatoes break up a little – it’s hash. Press down and cook until second side is also golden brown.
Garnish with the reserved green onion tops and serve piping hot with your favorite egg dish or other breakfast and brunch foods. Accompany with Kickin' Toast Points: Toast slices of the Sara Lee bread, coat with butter, sprinkle with Cajun's Choice Seasoning, and cut diagonally to create 4 triangles per slice.
Serve with a glass of McWilliams Hanwood wine (Cabernet Sauvignon, Merlot, or Syrah).

Enjoy!

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