Spicy Chicken-and-Sausage Hash

• 1/4 cup canola oil
• 1/2 pound baby Yukon Gold potatoes, chopped
• 1 yellow onion, thinly sliced
• 2 yellow bell peppers, thinly sliced
• Kosher salt
• Pepper
• 1/2 pound boneless skinless chicken, cut into 1-inch pieces
• 1/2 pound breakfast sausages, casings removed
• One 14.5-ounce can chopped tomatoes
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1/2 tablespoon prepared horseradish
• Biscuits, for serving

1. In a large cast-iron or nonstick skillet, heat 2 tablespoons of the oil.
2. Add the potatoes and cook over moderately high heat, stirring occasionally, until softened and golden, 7 to 8 minutes.
3. Using a slotted spoon, transfer the potatoes to a plate.
4. Add the remaining 2 tablespoons of oil to the skillet.
5. Add the onion and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and lightly browned, about 8 minutes.
6. Add the chicken and sausage and cook until browned, about 5 minutes.
7. Stir in the tomatoes, garlic, Worcestershire sauce, hot sauce and horseradish and cook until the sauce is thickened, about 5 minutes.
8. Stir in the potatoes until warmed through.
9. Season with salt and pepper and serve with biscuits.

canola oil, potatoes, yellow onion, yellow bell peppers, kosher salt, pepper, chicken, sausages, tomatoes, garlic, worcestershire sauce, hot sauce, horseradish

Taken from www.foodandwine.com/recipes/spicy-chicken-and-sausage-hash (may not work)