Sausage and Sweet Pepper Hash

Sausage and Sweet Pepper Hash

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Rated: 0
  • Makes: 10 servings
  • Prep 20 mins
  • Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)
  • Serving Size: 2/3cup
  • Carb Grams Per Serving: 18


  • 3/4 12 - ounce package cooked smoked chicken sausage with apple, quartered lengthwise and cut into 1/2-inch pieces
  • 1 teaspoon olive oil
  • 1 1/2 cups sliced sweet onion
  • Nonstick cooking spray
  • 1 1/2 pounds red-skinned potatoes, cut into 1/2-inch pieces
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon black pepper
  • 1/4 cup reduced-sodium chicken broth
  • 2 cups chopped green, red, and/or yellow sweet peppers
  • 1/2 cup shredded Swiss cheese (2 ounces) (optional)
  • 2 teaspoons snipped fresh tarragon or parsley


  1. In a large nonstick skillet cook sausage over medium heat about 5 minutes or just until browned. Remove from skillet. In the same skillet heat oil over medium-low heat. Add onion; cook about 5 minutes or until tender and just starting to brown, stirring occasionally.
  2. Coat the bottom of a 3 1/2- or 4-quart slow cooker with cooking spray or line the cooker with a disposable slow cooker liner. In the prepared cooker combine sausage, onion, potatoes, thyme, and black pepper. Pour broth over mixture in cooker.
  3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in sweet peppers. If desired, sprinkle with cheese.
  4. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 15 minutes more. Before serving, sprinkle with tarragon. Use a slotted spoon for serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 116 cal., 3 g total fat (1 g sat. fat), 18 mg chol., 172 mg sodium, 18 g carb. (2 g fiber, 5 g sugars), 6 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 1; Medium-Fat Meat (d.e): 0.5;