Ingredients
3
cups frozen diced hash brown potatoes (from 32-oz bag)
2
large bell peppers (any color), seeded, coarsely chopped
2
tablespoons vegetable oil
1
teaspoon salt
1/2
teaspoon garlic powder
1/2
teaspoon onion powder
1/2
teaspoon paprika
1/8
teaspoon pepper
1
package (12 oz) cooked chicken sausages (any flavor)
1/3
cup finely shredded sharp Cheddar cheese
Preparation
Heat oven to 375°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
In pan, mix potatoes and bell peppers; toss with oil. Sprinkle with salt, garlic powder, onion powder, paprika and pepper; toss until evenly coated. Spread evenly in pan.
Poke tops of sausages with fork; arrange on top of potato mixture. Bake 20 minutes.
Stir potato mixture; spread evenly in pan. Rearrange sausages on top. Bake 20 minutes longer or until vegetables are tender and sausages are golden brown on top.
Sprinkle cheese over potato mixture and sausages. Bake 1 to 2 minutes longer or until cheese is melted.
