Italian Potato Hash Breakfast Burger with DYP O’Brien
By Chef Tom Fraker





Ingredients

½ pound Sweet Italian Sausage, crumbled
½ Lean Ground Beef
½ pound Melissa’s Dutch Yellow® Potatoes, diced small
½ Melissa’s Perfect Sweet or Maui Onion, minced
½ Green Bell Pepper, diced small, divided use
1 Hatch Chile, roasted, peeled, seeded and diced
2 teaspoons Worcestershire
1 tablespoon Smoked Paprika
4 Hawaiian Burger Buns

For the O’Brien

4 slices Bacon, thick cut
1 pound Baby Dutch Yellow® Potatoes (DYP's®)
1/3 cup Green Bell Pepper, diced
1/3 cup Red Bell Pepper, diced
1/3 cup Yellow Bell Pepper, diced
1 medium Perfect Sweet Onion, diced
2 cloves Peeled Garlic, minced

For the O’Brien Potatoes

Cook the bacon in a large skillet.

Remove from the pan and drain on paper towels.

Remove all but 3 tablespoons of the bacon grease.

Add the DYP's®, bell peppers, onion, garlic, and seasonings to the pan and cook over medium heat.

Cook, stirring occasionally, until potatoes are tender.

Crumble the bacon and add to the potatoes.

For the Burgers

Combine all of the burger ingredients except for the buns and form 4 patties. Place them on a hot grill and cook until completely cook on both sides and thoroughly. Place them on the buns, garnish with your favorite condiments and serve with the O’Brien Potatoes.

Makes 4 servings