Have I mentioned I’m a sucker for hashes? This sausage and turnip variety is one of my favorites and cool fall mornings, especially as the leaves are changing. There’s nothing better than sitting with a plate of this warm hash, a cup of coffee, and a good book on a cool morning.
With your sausage in a large pan greased with half the ghee, cook over medium-high heat 8-10 minutes, or until fully browned. With a slotted spoon, remove the sausage to a bowl.
In the same pan you just cooked the sausage, add the remaining ghee to regrease the pan before adding your onion and garlic, cooking over medium-high heat until they begin to soften and are fragrant, roughly 3 minutes. Add your turnip pieces, herbs, and stock, cooking an additional 10 minutes over medium-low heat, stirring occasionally.
Once the turnip is tender (but still slightly crisp), add your chard stalks, cooking a minute or two to let them begin to soften, before adding your chopped chard leaves an additional minute.
Add your cooked sausage back to the pan, stir, and season with salt and pepper to taste before serving immediately.
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