Ingredients

• 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

Instructions

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