chicken sausage + pepper hash

12 ounces chicken sausage, cut into bite-sized pieces {I used al fresco, Sweet Italian Style}

1 green pepper, sliced

1 red pepper, sliced

1 yellow onion, sliced

24 ounces baby potatoes, quartered {I used the baby medley}

Olive oil

Salt & pepper, to taste

In a large, heavy skillet, heat a few tablespoons of olive oil over medium heat; add the potatoes, season with salt and pepper and cook until they begin to brown, about 10 minutes. Meanwhile, in a separate medium skillet, heat 1-2 tablespoons olive oil over medium heat to brown the sliced chicken sausage {about 5-6 minutes}. Remove from skillet and set aside. Add the peppers and onion to that same skillet; season with salt and pepper. Sauté until the vegetables begin to softened, about 5-7 minutes. Transfer the sausage and vegetables to the large skillet with the potatoes and mix to combine. Serve and enjoy!

Happy Friday! One of my go-to items when looking for a quick dinner is the al fresco chicken sausage. There are several different flavors to pick from and there are so many different ways to incorporate them into your meals! Sometimes I will just serve them grilled and on a bun {like a hot dog!} with peppers and onions, but since it gets dark so early now, the grill really isn’t an option by the time I get home from work. I love these chicken sausages because they are relatively healthy and they can be made into an easy weeknight meal. Also, I’m obsessed with baby potatoes {the purple ones in particular!} so it was fun to add these in as well. I love that this dinner has a meat, a starch and vegetables all in one dish! 

Have a wonderful weekend everyone!