Sausage and Bacon Hash with Baked Tomatoes
- prep time15 min
- total time 45 min
- serves 6 - 8
A true comfort food brunch, this dish pulls out all the stops - veggies, bacon, potatoes and breaded baked potatoes.
1 Tbsp olive oil, to lightly coat pan
1 lb(s) loose breakfast sausage
4 slices bacon, chopped
1 large yellow onion, chopped
1 green bell pepper, chopped
1 lb(s) Yukon Gold potatoes, cut into 1-inch cubes
Salt and pepper
Hot sauce, for servingBaked Tomatoes
4 plum tomatoes, halved lengthwise
1 cup panko breadcrumbs
½ cup pecorino, grated
2 Tbsp olive oil
1 Tbsp fresh parsley, chopped
1 clove garlic, minced
1. Preheat the oven to 400ºF.
2. Heat the olive oil in a large, shallow braising pot over medium-high heat. Add the sausage and bacon, and cook until slightly brown, using the back of a wooden spoon to break up the sausage, about 5 minutes. Lower the heat to medium and add the onions, peppers, potatoes and some salt and pepper. Cook for about 10 minutes.Baked Tomatoes
1. With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.
2. In a medium bowl, add the panko, pecorino, olive oil, parsley, garlic and pepper to taste; mix to combine, then spoon into the tomatoes. Nestle the tomatoes in the hash, transfer to the oven and bake until golden brown, about 15 minutes. Serve with hot sauce.