Spicy Chicken Sausage Hash

• 16 ounces whole onion or 14 ounces sliced,ready-cut onions
• 2 teaspoons olive oil
• 1 large garlic clove
• 8 ounces spicy low-fat chicken sausage
• 1 pound thin-skinned potatoes
• 16 ounces green peppers or 14 ounces sliced, ready-cut peppers
• 1 teaspoon dried rosemary
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Slice whole onion in food processor.
2. Heat nonstick pan large enough to hold all the ingredients until it is very hot.
3. Reduce heat to medium-high; add oil, and saute onions until they begin to brown.
4. Mince garlic, and add to onion as it cooks.
5. Remove sausages from casings, and add to pan, stirring to break up into small pieces.
6. Continue cooking.
7. Scrub potatoes and quarter; slice in food processor.
8. Add to pan when the onion has begun to soften, and stir well to separate.
9. Wash, trim, seed and quarter peppers; slice in food processor.
10. Add to pan along with rosemary, stirring often.
11. Season with salt and pepper.
12. Cover, and continue cooking until all the ingredients have softened.
13. Serve.

onion, olive oil, garlic, chicken sausage, potatoes, green peppers, rosemary, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5451 (may not work)