Turkey Sausage Hash Recipe

Healthy. Delicious. Pocket-friendly. What's left to say??

This recipe was inspired by some leftovers and a hankering for something veggie-packed and filling, with some guidance and divergence from paleorunningmomma's recipe.

“Mouth watering AND nutritious. Kid, mom, AND guy-approved. No, it isn't magic. Just give it a try.”

I have a B.S. in Nutrition and Food Science and a Ph.D. in Cellular and Molecular Nutrition. I do not follow any specific diet regimen. I try to live and follow a healthy diet/lifestyle (because they are hand-in-hand) and follow the "everything in moderation" adage. I try to make recipes that are primarily focused on fruits and veggies, and build a tasty meal around that.

Now... without further ado...

Turkey Sausage Hash Recipe

INGREDIENTS:

Hash:

Jennie O's lean Hot Italian style Turkey Sausage (3 links - squeeze out of casing)

2-4 bell peppers (based on size, vary color - I try to incorporate red, yellow, orange, and green, based on what is available to me) chopped

1 medium yellow onion - chopped

1 medium-large sized sweet potato - chopped/cubed

.75 lb rainbow-potatoes (small red, purple, and gold potatoes - I use about half a bag) - chopped

2-3 cloves of garlic - finely chopped

3-5 cups chopped kale

2-3 tomatoes (I used roma from our garden, so if they are larger, you could just use 1-2)

6 Eggs

Chopped scallions (for garnish)

Spices:

Garlic Powder

Onion Powder

Dried Basil

Dried Oregano

Red Pepper Flakes

For the Sauce:

3 TBSP Light Mayonnaise

1 TBSP Sriracha

1 TSP Dijon Mustard

STEPS:

Note:

*Season each layer of food well - with salt, pepper, and garlic powder (if you wish - which I always do). Also season each layer of hash with oregano, basil, and red pepper to taste, being careful with the red pepper, based on heat-tolerance level*

1. Preheat oven to 350*F, and heat large iron skillet to Medium-High heat with your choice of cooking oil (I used spray and EVOO).

2. Coat a baking sheet with spray oil, and evenly spread chopped sweet potatoes and rainbow potatoes in a single layer. Use spray oil to coat potatoes and/or drizzle with olive oil, and season well with salt, pepper, and garlic powder. Cook in pre-heated oven for about 16 minutes - turning, re-coating, and re-seasoning about half-way through that time.

3. In hot skillet, squeeze out turkey sausage from casing into skillet - break up into small pieces with cooking spatula. Cook through or until pink is gone (will cook more later - don't overcook).

4. Remove turkey sausage with slotted spoon - set aside for later. In the same pan with turkey drippings and heat still at Med-High (add a little more oil if needed), brown onions until fragrant. Add chopped bell peppers and garlic. Season well with salt, pepper, garlic, oregano, basil, and red pepper flakes. Occasionally stir to prevent sticking to the bottom.

5. When onions and peppers are mostly cooked, add chopped tomatoes. Add water if needed. Stir and season. Add in cooked potatoes and turkey sausage.

6. Using a spatula, make opening in the center of the pan, and slowly incorporate chopped kale, being careful to remove any hard stems/spines. Let kale wilt in the heat, and stir into the hash.

7. When everything is fully incorporated, seasoned, and cooked, make 6 small surface-indentations evenly around the pan. Crack the eggs into the indentations. Cover pan with aluminium foil, and place in pre-heated oven for approximately 5-12 min (depending on how yolk-y you prefer your eggs).

8. While eggs are cooking, prepare sauce by simply combining the light mayo, sriracha, and dijon mustard together in bowl. (For pretty presentation, add sauce to piping bag or zip-lock bag and cut small part of the corner, and drizzle over finished masterpiece).

9. When Eggs are cooked to liking, spoon out egg and surrounding hash onto a pretty plate (you eat with your eyes first!), scatter some freshly chopped scallions, and drizzle with sauce. Voila!

Nutrition Facts:

Recipe makes: 6 servings

Nutrition per serving:

Calories: 261 kcal

Fat: 9.6 g

Carbs: 23.5 g

Fiber: 5.4 g

Protein: 19 g

These macros will vary based on how much cooking oil used. If you are looking to make the meal a little leaner, stick to using spray oil or other cooking oils sparingly.

Not detailed here, but of important note, this meal is an excellent source of vitamin A, C, and many other essential nutrients!

Hope you like it!

-Haley

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