Root Vegetable and Sausage Hash
Turn your oven to 400. Warm up your stock while you prepare the veggies and sausages for the hash.
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.)
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.
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!)
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.
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.
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.
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
Directions
Turn your oven to 400. Warm up your stock while you prepare the veggies and sausages for the hash.
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.)
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.
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!)
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.
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.
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.
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.