Root Vegetable and Sausage Hash

By March 7, 2016
 Butter or oil
 1 package green onion brats, or 1 lb any other sausage, bulk or links (optional-- for vegetarian, omit)
 2 carrots
 2 turnips
 Handful of small potatoes
 1 red onion
 2 cloves garlic
 1/4 cup stock, warmed
 pinch of salt
 1 tsp rosemary
 1 tsp thyme
 1/2 tsp garlic powder
 Optional: eggs if omitting sausage
1

Turn your oven to 400. Warm up your stock while you prepare the veggies and sausages for the hash.

2

Slice your sausages into small pieces (I like to remove the casings for this-- otherwise they tighten and cinch the pieces like a belt when cooked.)

3

Scrub and peel your turnips and potatoes, and carrots. Chop into a small dice, all relatively the same size except the potatoes slightly larger (they take less time to cook. The pieces pictured were a bit too large-- make them only about twice as big as the other veggies.) Mince the garlic and roughly chop the onion.

4

In an oven-safe skillet, melt a little butter or oil over high heat on the stove top. Brown the sausages on all sides for about 5-7 minutes total (they'll continue to cook in the oven.) Remove to the side. If you're not using sausages, just melt a little butter in the pan and go right to the next step (you can add eggs at the end for more protein!)

5

Pour off some of the drippings so you have less than a tablespoon in the skillet. Add in all the vegetables and coat in the drippings. Cook for about 4-5 minutes, adding in the spices and the salt towards the end.

6

Add the sausages back to the skillet and toss in the 1/4 cup of warmed stock. Put the whole thing in the oven and cook for 25 minutes.

7

Check to make sure veggies are tender-crisp and serve warm. If using an egg, pull out the skillet about 3-5 minutes before it's done and crack some eggs on top (2-4 total.) Allow the eggs to cook while the hash finishes up, and dish out each serving with an egg.

8

This tastes delicious with some of our Hot Pepper Butter on the side, and we made a simple recipe of Northern Cornbread to help soak up the tasty juices.

Ingredients

 Butter or oil
 1 package green onion brats, or 1 lb any other sausage, bulk or links (optional-- for vegetarian, omit)
 2 carrots
 2 turnips
 Handful of small potatoes
 1 red onion
 2 cloves garlic
 1/4 cup stock, warmed
 pinch of salt
 1 tsp rosemary
 1 tsp thyme
 1/2 tsp garlic powder
 Optional: eggs if omitting sausage

Directions

1

Turn your oven to 400. Warm up your stock while you prepare the veggies and sausages for the hash.

2

Slice your sausages into small pieces (I like to remove the casings for this-- otherwise they tighten and cinch the pieces like a belt when cooked.)

3

Scrub and peel your turnips and potatoes, and carrots. Chop into a small dice, all relatively the same size except the potatoes slightly larger (they take less time to cook. The pieces pictured were a bit too large-- make them only about twice as big as the other veggies.) Mince the garlic and roughly chop the onion.

4

In an oven-safe skillet, melt a little butter or oil over high heat on the stove top. Brown the sausages on all sides for about 5-7 minutes total (they'll continue to cook in the oven.) Remove to the side. If you're not using sausages, just melt a little butter in the pan and go right to the next step (you can add eggs at the end for more protein!)

5

Pour off some of the drippings so you have less than a tablespoon in the skillet. Add in all the vegetables and coat in the drippings. Cook for about 4-5 minutes, adding in the spices and the salt towards the end.

6

Add the sausages back to the skillet and toss in the 1/4 cup of warmed stock. Put the whole thing in the oven and cook for 25 minutes.

7

Check to make sure veggies are tender-crisp and serve warm. If using an egg, pull out the skillet about 3-5 minutes before it's done and crack some eggs on top (2-4 total.) Allow the eggs to cook while the hash finishes up, and dish out each serving with an egg.

8

This tastes delicious with some of our Hot Pepper Butter on the side, and we made a simple recipe of Northern Cornbread to help soak up the tasty juices.

Root Vegetable and Sausage Hash

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