Sausage and Turnip Hash

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.

Turnip

SAUSAGE AND TURNIP HASH

Category: Breakfast Calorie Count: 493 Macronutrient ratio: Carb-induced calories—5% Protein: 18 grams Carbohydrates: 6 grams Total Fat: 43 grams
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 people

Ingredients
  

  • 1 pound sausage gluten-free
  • 2 tablespoons ghee or substitute with lard or bacon fat
  • 1 yellow onion small and finely chopped
  • 2 cloves garlic minced
  • 1 turnip medium-sized and peeled and diced
  • 1/2 teaspoon dried herbs I recommend rosemary, mint, and thyme
  • 1/4 cup chicken stock or substitute with bone broth
  • 1 head Swiss chard roughly chopped (after removing stalks and chopping them separately)
  • salt to taste
  • pepper to taste

Instructions
 

  • 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.

Notes

Tools Needed:
  • Chopping knife
  • Cutting board
  • Large saucepan
  • Spatula
  • Slotted spoon
  • Bowl
  • Serving spoon
  • Serving plates

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