In the Kitchen – Greenock Shishito and Sausage Breakfast Hash

In the rush of peppers at the end of the season, I ended up with a ton of shishito peppers, most of them from one prolific plant.  These were a bit bigger than the finger-size fruits I like to saute in olive oil with garlic, salt and pepper.  I tried to stuff them, but they are pretty thin-walled and tend to rip.

So what can you do with a pile of large shishitos?

Make hash!

I’m a big believer that almost anything tastes good with peppers, onions and mushrooms.  Today, I was out of mushrooms, but I sliced up an onion, and crumbled a half pound of breakfast pork sausage roll into a large skillet.  I sliced about 20 peppers into rings about half an inch thick, removing most of the seeds.  I then put the peppers in with the sausage and onions with about a tablespoon of olive oil, and sauteed everything until the sausage was cooked.

That’s it.  I spooned it onto a plate and had a great breakfast dish.  The sausage seasoning complimented the shishitos perfectly.  Denise and I shared the skillet and soon there was nothing left.

So, now I know what to do with my overactive shishitos, and I can’t wait for next year’s crop.  And I’ll throw in a few sliced mushrooms!

In the Kitchen - Greenock Shishito and Sausage Breakfast Hash
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large onion, thinly sliced
  • 20 shishito peppers, chopped
  • 8 oz sausage
  • 2 tablespoons olive oil
Instructions
  1. In a large skillet, add oil and brown onions for about 3 minutes.
  2. Next add the peppers and sausage and saute until the sausage is browned and the peppers soft.
  3. Serve with eggs or as is.

 

Daytripping with Rick in the Kitchen

2 thoughts on “In the Kitchen – Greenock Shishito and Sausage Breakfast Hash

  1. Tim Meneely 11/13/2017 at 12:07 pm

    You’re making me REALLY hungry!

  2. Rick 11/14/2017 at 1:50 am

    Usually I bring you some, but this stuff was gone in one sitting

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