Chicken Sausage Vegetable Hash

Name: Chicken Sausage Vegetable Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 4 pack apple chicken sausage, thinly sliced; 2 parsnips; 1 sweet potato; 2 cups halved or quartered Brussels Sprouts; 2 cups sliced mushrooms; 1 small red onion; 2 cups shredded red cabbage; 4 cloves garlic; 1 tablespoon minced fresh rosemary; 2 teaspoons minced fresh sage; 2 teaspoons fresh thyme leaves; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 apple

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
265 kcal
Course
Main Course
Cuisine
American

Chicken Sausage Vegetable Hash

Benjamin Ramirez

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This chicken sausage vegetable hash is PACKED full of fall vegetables and apple chicken sausage. You'll love how easy this dish comes together and can be customized to include almost any vegetable you have in the house. Hearty, delicious, and perfect for fall.

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Ingredients

Servings

2 tablespoons olive oil more may be needed
1 4 pack apple chicken sausage, thinly sliced
2 parsnips cleaned and diced
1 sweet potato cleaned and diced
2 cups halved or quartered Brussels Sprouts
2 cups sliced mushrooms
1 small red onion sliced
2 cups shredded red cabbage
4 cloves garlic minced
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh sage
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 apple cored and diced

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Instructions

In a large 12-inch high-sided skillet (it gets packed so don't use a skillet that is too small) add olive oil and set over medium-high heat.
When the oil is hot add in the sausage and when it's browned remove it from the pan and set it aside, about 5 minutes.
In the same skillet add parsnips, sweet potato, Brussels sprouts, and mushrooms. Stir together, top with a lid, and cook for about 10 minutes or until the vegetables are starting to soften. Add more oil if the vegetables are sticking too much.
Stir in the red onions and shredded cabbage. Cook for about 5 minutes or until all the vegetables are soft but not falling apart. Add more oil if the vegetables are sticking too much.
Add in the garlic, rosemary, sage, thyme, kosher salt, black pepper, cayenne pepper, apple, and cooked chicken sausage. Cook for about 5 minutes to help the garlic mellow in flavor and the herbs to combine with the hash.
Taste and add more kosher salt if needed.

Equipments used:

Notes

For the Brussels Sprouts either halve or quarter them based on their size. You want to keep the vegetables around the same size they cook evenly. Also, I never peel my parsnips or sweet potatoes. I just wash their skin clean.

Nutrition Information

Show Details

Serving 1g Calories 265kcal (13%) Carbohydrates 38g (13%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Cholesterol 17mg (6%) Sodium 338mg (14%) Fiber 10g (40%) Sugar 15g (30%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 265 kcal

% Daily Value*

Serving	1g
Calories	265kcal	13%
Carbohydrates	38g	13%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Cholesterol	17mg	6%
Sodium	338mg	14%
Fiber	10g	40%
Sugar	15g	30%