Ingredients
- 8 ounces breakfast sausage
- 1/2 onion, chopped
- 1/2 jalapeno, minced
- 1/2 cup red peppers, chopped
- 1 1/2 cups red bliss potatoes, cubed and cooked
- 1 1/2 cups cooked black beans
- 2 cups "Good Eats" Corn Bread Pudding, cubed, recipe above
- 1 to 2 cups cooked turkey, cubed
- Dash cayenne pepper
- Salt and pepper, to taste
Directions
Add the sausage to a heavy skillet over medium high heat and cook until the sausage begins to render some of its fat, about 2 to 3 minutes.
Add the onions, jalapeno and peppers to the sausage and cook until soft and translucent. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned lightly.
Add the black beans, pudding, and turkey and stir occasionally. Cook until the hash is thoroughly heated. Season with cayenne, salt, and pepper.
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By WineyTexan
Flower Mound, TX
on November 27, 2006
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Good flavor but too dry. I wish I had some leftover Turkey Gravy for this. My son topped it wish sour creme
By joeXmas
SAN ANGELO, TX
on September 25, 2005
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I love this recipe. It never was dry, but I might be putting too much butter--how much is an ounce? I use almost twice as much tyme and rosemary and add alot of pepper. In West Texas, you can never use too much pepper.
By isilrana_1510278
Indian Shores, FL
on November 21, 2004
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My husband and I go to different family get together every year. We bring home the leftovers and make the hash with our own batch of the Corn Bread pudding.
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