This colorful, herb-infused hash is a great way to use up leftover veggies.
Sausage and Root Vegetable Hash
Makes 4 servings
- 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
- 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.
- 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.