Chicken Sausage Vegetable Hash

This chicken sausage fall vegetable hash is PACKED full of seasonal 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.

5 from 1 vote

Chicken Sausage Vegetable Hash

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken recipes, chicken sausage recipes, chicken sausage vegetable hash, easy dinner recipes, fall vegetable hash, healthy recipes, sausage recipes, vegetable hash

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

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

For the Brussels Sprouts either halve or quarter them based on their size. You want to keep the vegetables around the same size they cook evenly. Also, I never peel my parsnips or sweet potatoes. I just wash their skin clean.

Nutrition