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2 large baking potatoes, cubed
1 medium onion, chopped
1 medium green pepper
2 pounds Jimmy Dean sausage
3/4 cup water
2 Tablespoons sage
1/4 teaspoon crushed black pepper
1/2 teaspoon hot sauce
1/4 teaspoon Tony Chachere's Creole seasoning
1 cup Stove Top cornbread stuffing (dry)
Peel and slice potatoes into 1/4-inch cubes. Bring potato cubes in 2 quarts of water to a full boil for 10 minutes. Drain and rinse. (This process removes the starch from the potatoes). While potatoes are boiling, chop the onion and green pepper. In a large skillet, saute the sausage until light brown. Add the potatoes, onions, green pepper, and water. Cook over medium heat until water cooks down. Add sage, crushed pepper, hot sauce, and Creole seasoning. Transfer hash to a greased 13 x 9 x 2-inch baking dish. Top with stuffing and bake uncovered for 35 to 45 minutes in a preheated oven at 350 degrees.
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