Ingredients
4 - 6 Yukon gold potatoes, chopped into 1 inch ish cubes
1 lb Breakfast sausage
2 bell peppers, chopped
1 medium yellow onion, diced
1lb frozen spinach whole or chopped
Italian seasoning blend
Salt and pep
Olive oil
Tools
Mason jars or other vessel to freeze
Directions
Step 1
Preheat oven to 425F. Add potatoes to baking sheet, drizzle with some olive oil, Italian seasoning blend, salt and pepper and toss to coat. Bake at 425F for 30-45 minutes or until tender, golden, and crispy. The timing will all depend on how big you cut your potatoes.
4 - 6 Yukon gold potatoes, chopped into 1 inch ish cubes
Italian seasoning blend
Salt and pep
Step 2
Heat a large skillet over medium high heat and add about 1 tbsp oil. Add the breakfast sausage in clumps and leave undisturbed to cook and crisp for about 3-5 minutes. Then use your spatula to break it up and continue cooking until no pink remains. Use a slotted spoon to remove and set aside.
1 lb Breakfast sausage
Olive oil
Step 3
Add the peppers and onions to the pan and cook, stirring often, until softened and maybe even frizzling around the edges. Remove from the heat and set aside.
2 bell peppers, chopped
1 medium yellow onion, diced
Step 4
Assemble the jars! Add in the potatoes, peppers and onions, sausage, and spinach evenly among the 8 jars (or however many you choose to make). Loosely put on the lid initially for freezing and then once frozen you can tighten it all the way. This will help prevent the glass from baking if there is any expansion.
4 - 6 Yukon gold potatoes, chopped into 1 inch ish cubes
2 bell peppers, chopped
1 lb Breakfast sausage
1lb frozen spinach whole or chopped
1 medium yellow onion, diced
Step 5
My plan to reheat is to just dump the contents into a pan, cook, then add some eggs to round it out.
Step 6
ENJOY!
