Sausage and Bacon Hash with Baked Tomatoes

• 1 tablespoon olive oil, to lightly coat the pan
• 1 pound loose breakfast sausage
• 4 slices bacon, chopped
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 pound Yukon Gold potatoes, cut into 1-inch cubes
• Salt and pepper
• Hot sauce, for serving
• 4 plum tomatoes, halved lengthwise
• 1 cup panko breadcrumbs
• 1/2 cup pecorino, grated
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, minced
• Pepper

1. Preheat the oven to 400 degrees F.
2. For the hash: Heat the olive oil in a large, shallow braising pot over medium-high heat.
3. Add the sausage and bacon, and cook until slightly brown, using the back of a wooden spoon to break up the sausage, about 5 minutes.
4. Lower the heat to medium and add the onions, peppers, potatoes and some salt and pepper.
5. Cook for about 10 minutes.
6. For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.
7. In a medium bowl, add the panko, pecorino, olive oil, parsley, garlic and pepper to taste; mix to combine, then spoon into the tomatoes.
8. Nestle the tomatoes in the hash, transfer to the oven and bake until golden brown, about 15 minutes.
9. Serve with hot sauce.

olive oil, sausage, bacon, yellow onion, green bell pepper, potatoes, salt, sauce, tomatoes, breadcrumbs, pecorino, olive oil, fresh parsley, clove garlic, pepper

Taken from www.foodnetwork.com/recipes/nancy-fuller/sausage-and-bacon-hash-with-baked-tomatoes.html (may not work)