This chicken sausage vegetable hash is PACKED full of fall vegetables and apple chicken sausage. You’ll love how easy this dish comes together and can be customized to include almost any vegetable you have in the house. Hearty, delicious, and perfect for fall.
Are you a fan of fast and easy dinners?
Well, look no further than this amazingly delicious chicken sausage vegetable hash!
This vegetable hash is PACKED full of an array of vegetables. Everything from Brussels sprouts to red cabbage, to just a touch of apple, and of course, chicken sausage!
I also used a bunch of fresh herbs because I always feel like it brings so much bright flavor to any dish but especially vegetable-heavy dishes.
And because this chicken sausage is fully cooked you’re just browning and warming the sausage through instead of having to cook the sausage fully from raw.
The best part is that this recipe is a great “clean out your fridge” type of recipe so feel free to throw in whatever veggies you happen to have on hand!
Table of Contents
Ingredients to make chicken sausage vegetable hash
- Chicken sausage – I love using chicken sausage because it’s already pre-cooked so you’re just warming it and bringing some color to the sausage. That not only makes this dish easy but also healthy since chicken sausage is lower in fat than traditional sausage.
- Parsnips – I just really think parsnips are delicious and opted to use them instead of carrots. Plus they are a great source of potassium.
- Sweet potato – This gives you the classic “potato” to the hash but the use of sweet potatoes gives you a nutrient boost and I love how the subtle sweetness works so well with the apple chicken sausage.
- Brussels sprouts – I love all things Brussels sprouts related so there is no way I’m making a fall vegetable hash and not including them. In fact, if you haven’t tried my Roasted On The Stalk Brussels Sprouts you need to try those too!
- Mushrooms – If you’re not a fan of mushrooms you can leave them out but I love them so it was a much include for me.
- Red onion – Sweet onion or yellow onion will work well here too.
- Red cabbage – If you can find pre-shredded cabbage at the store it’s a good time saver!
- Apple – I like to use a crispy apple as it won’t get too soft when it cooks.
- Garlic – This adds a big flavor that works really well with all the vegetables.
- Fresh herbs – I used a mix of rosemary, thyme, and sage to give you a boost of fall flavor. The recipe calls for freshly minced but you can use dried if that is all you have on hand.
Adaptations and substitutions
Looking for a few ways to mix up this recipe?
If you’re looking for a different type of vegetable for this recipe try these:
- Rutabega
- Turnips
- Red potatoes
- Green beans
- Sweet peas
- Carrots
- Butternut Squash
- Celeriac
Not a fan of chicken sausage? You can substitute with raw pork sausage but you’ll have to adjust the cooking time to cook the sausage all the way through in the first step.
You can also use other fully cooked sausages such as polish sausage or kielbasa.
Storage and leftovers
I love having leftover hash because I turn around and use it for breakfast hash!
I add it to a skillet to warm and then top with a fried egg – so delicious!
For storage, you can add it to an air-tight container and store it in the fridge for up to 3 days.
More chicken sausage recipes
- Love all things fajita-related? Try my Sheet Pan Chicken Sausage Fajitas.
- Craving a foil packet meal? Try my Chicken Sausage and Vegetable Foil Packet Dinner.
- Want another fast and easy meal? Try my Sheet Pan Chicken Sausage and Vegetables.
- Friday night pizza night! Try my Grilled Chicken Sausage Pizza.
Chicken Sausage Vegetable Hash
Ingredients
- 2 tablespoons olive oil more may be needed
- 1 4 pack apple chicken sausage, thinly sliced
- 2 parsnips cleaned and diced
- 1 sweet potato cleaned and diced
- 2 cups halved or quartered Brussels Sprouts
- 2 cups sliced mushrooms
- 1 small red onion sliced
- 2 cups shredded red cabbage
- 4 cloves garlic minced
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh sage
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 apple cored and diced
Instructions
- In a large 12-inch high-sided skillet (it gets packed so don't use a skillet that is too small) add olive oil and set over medium-high heat.
- When the oil is hot add in the sausage and when it's browned remove it from the pan and set it aside, about 5 minutes.
- In the same skillet add parsnips, sweet potato, Brussels sprouts, and mushrooms. Stir together, top with a lid, and cook for about 10 minutes or until the vegetables are starting to soften. Add more oil if the vegetables are sticking too much.
- Stir in the red onions and shredded cabbage. Cook for about 5 minutes or until all the vegetables are soft but not falling apart. Add more oil if the vegetables are sticking too much.
- Add in the garlic, rosemary, sage, thyme, kosher salt, black pepper, cayenne pepper, apple, and cooked chicken sausage. Cook for about 5 minutes to help the garlic mellow in flavor and the herbs to combine with the hash.
- Taste and add more kosher salt if needed.
Notes
Nutrition
Karl
Sunday 21st of October 2018
Just the colours of the dish make it look so appetising
Abeer
Wednesday 17th of October 2018
I love how packed with fall veggies this hash is! Yummy!
Toni | Boulder Locavore
Wednesday 17th of October 2018
I would love to give this a try! Looks delicious!
Chrissie Baker
Wednesday 17th of October 2018
This sounds fantastic! Looks tasty! This recipe is perfect for me and my family. Wow and wow, this is so delicious and it makes my mouth watering
Melanie Bauer
Wednesday 17th of October 2018
Looks so festive and fabulous! I'm so excited to make this tasty,hearty and flavorful dish, perfect for this season!