Sausage and Root Vegetable Hash

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Sausage and Root Vegetable Hash

This colorful, herb-infused hash is a great way to use up leftover veggies.

Sausage and Root Vegetable Hash
 
Makes 4 servings
Ingredients
  • ½ pound Yukon gold potatoes, cut into ½-inch cubes (about 1½ cups)
  • ½ pound butternut squash, peeled and cut into ½-inch cubes (about 1½ cups)
  • ½ pound parsnips, peeled and cut into ½-inch pieces (about 1½ cups)
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 12 ounces smoked sausage, sliced ¼ inch thick crosswise
  • ½ pound Brussels sprouts, trimmed and halved
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
Instructions
  1. In a medium cast-iron Dutch oven, bring potatoes, squash, parsnips, and water to cover to a boil over high heat. Cook for 4 minutes. Drain well.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, for 2 minutes. Add sausage and Brussels sprouts; cook, stirring occasionally, for 2 minutes. Stir in potatoes, squash, parsnips, salt, and pepper. Cook, stirring occasionally, until vegetables are browned and tender, 8 to 10 minutes. Stir in sage and thyme.

 

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