Friday, April 6, 2012

Chicken Sausage Veggie Hash

I'd like to say that Rachael Ray stole my idea for 30 minute meals, but it's probably the other way around.  I cook basically every night, with a few exceptions for leftovers.
People look at me crazy when I tell them this.  But, come on.  It's not that hard.
Especially with quick and delicious meals like this hash.  
It's a 30 minute meal miracle ;)
It can be modified to fit any tastes, like if I wasn't also feeding my husband I would have added mushrooms and onions.  Oooh, and fresh corn.  That would have been a lovely addition.  
This version is simple, rustic and honest (anyone a Gordon Ramsey fan?) and totally does the trick for a speedy, weeknight meal.
Here's the main cast of characters:
I usually buy turkey sausage links, like the one from Butterball, but I had a dollar off coupon for this Johnsonville sausage.  It was sooo good & had a great flavor.  You should try it.
Hey, Johnsonville, that was a free plug.  You should send me some free chicken sausage for my troubles.

Chicken Sausage Veggie Hash
serves 3-4

1 package 12 oz chicken sausage
1 large russet potato
1 large zucchini
1 large squash
1 green onion
2 tbsp olive oil

Cut your sausages into half circles by slicing lengthwise down the middle, then cutting down the length in small slices (does that make sense??).  Heat some olive oil in a large skillet and then toss the sausage slices in.  Cook for about 5-7 minutes.
Dice up a green pepper and toss that in the pan with the sausage.  Cook for another 4-5 minutes.
Dice up a potato while you are waiting on that.
Pour the sausage/pepper mixture in a bowl and set aside and dump the potatoes in the pan.  Cook for about 3 minutes or until golden on one side.  Then cover and cook for about 8 minutes or until fork tender (this really depends on how big your dices are).
Cut your zucchini & squash into quarters.  When I ask my husband to do this, he makes circles...because they look like quarters. make quarters, cut lengthwise down the middle, then lengthwise again and cut into pieces.
When the potatoes are done, pour them in the bowl with the sausage and pepper and throw the squash (or is it squashes?) into the skillet to cook for about 6-8 minutes.
Is anyone doing the math?  Are we at 30 minutes yet?
Toss it all around in the bowl and serve it up.
I actually like to eat mine on a salad, but this week I threw a scoop of it in a wheat tortilla with spinach and cheese~best. lunch. ever.


Kelley @ said...

Ohhh.. this looks yummy! I love squash. Im going to try it next week! Look for it on my menu monday ;)

Kathy @ Some of These Things said...

Yum! I'd probably put mine over rice. BTW, pinned it. :)