Sausage and Bacon Hash with Baked Tomatoes

Total Time:
45 min
15 min
30 min

6 to 8 servings

  • Sausage and Bacon Hash:
  • 1 tablespoon olive oil, to lightly coat the pan
  • 1 pound loose breakfast sausage
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes
  • Salt and pepper
  • Hot sauce, for serving
  • Baked Tomatoes:
  • 4 plum tomatoes, halved lengthwise
  • 1 cup panko breadcrumbs
  • 1/2 cup pecorino, grated
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • Pepper
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • For the hash: 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.

  • For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.

  • 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.

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