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Sausage and Bacon Hash with Baked Tomatoes

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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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 



  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.
  4. 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.