Sausage and Bacon Hash with Baked Tomatoes
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:
Preheat the oven to 400 degrees F.
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.
For the tomatoes: With a spoon, scoop out and discard some of the pulp and seeds from the tomatoes.
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.
