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!
- 1 large onion thinly sliced
- 20 shishito peppers chopped
- 8 oz sausage
- 2 tablespoons olive oil
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In a large skillet, add oil and brown onions for about 3 minutes.
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Next add the peppers and sausage and saute until the sausage is browned and the peppers soft.
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Serve with eggs or as is.
Daytripping with Rick in the Kitchen
You’re making me REALLY hungry!
Usually I bring you some, but this stuff was gone in one sitting
Looks really good – are they a hot or sweet pepper? Thanks for sharing at the What’s for Dinner party!
Shishitos are funny. It’s said that one in ten are hot. If so, they’re not very hot. May have something to do with cross pollination with hotter peppers
This sounds so delicious!!! Thank you for linking up to More The Merrier Monday.
Jamie
http://diyhsh.com/
It was good. I’m sad that the season is over
What a delicious breakfast hash! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
Miz Helen
Oh my gosh, you have me drooling over this! Thanks for sharing with us at Fiesta Friday!
Mollie
This is easy to make and tastes great. Wish I would’ve come up with this sooner before all my peppers were gone.