Winter Vegetable and Chicken Sausage Hash

Another great thing about one-pot meals is that they are generally really easily modified and adjusted depending on preference, tastes, or available ingredients. When you’re throwing a whole bunch of wonderful individual ingredients into a single pot and letting them do their thing, wonderful is really interchangeable.

This dish brings together the best of seasonal winter produce. It’s hearty and comforting and healthy and easy to make and belly-warming and beautiful. You can plan it out and be specific and deliberate about the ingredients you choose, or you can just clean out your produce drawer and use up what you have. Wherever this dish goes, though, you’re going to be happy. I mean, all the best winter vegetables + warm and smokey pieces of chicken sausage + a oozy, runny fried egg — WHAT. Yeah. Here you go.

winterhash1

WHAT YOU NEED (serves 3-4)

* 1/2 an average-sized butternut squash, seeded, peeled and cut into cubes
* 1 small sweet potato, peeled and cubed
* 1lb brussels sprouts, cleaned and quartered
* 1 head of broccoli cut down into florets
* 1 sweet onion, roughly chopped
* 1 package pre-cooked chicken sausage (I used a smoked chicken sausage with garlic), sliced into 1/4-in pieces
* 1-2t minced garlic
* salt
* pepper
* garlic powder
* 1-2 eggs per person

WHAT TO DO
Heat a large, high-sided pan over medium heat with a tablespoon or two of olive oil. Add all the thicker, heartier vegetables to the pan first (the squash, sweet potato, brussels, broccoli) and let them cook several minutes, stirring occasionally, allowing them to begin to soften.winterhash2

Add the chicken sausage and mix to combine. Cook a few minutes more

Add the onion and the garlic. Reduce the heat to medium-low, add the seasonings, mix thoroughly, and cover the pan. Cook 5-7 minutes to allow all of the vegetables to soften, all of the flavors to combine, and the sausage to warm up.

Crack the eggs directly into the pan, creating little nests or pockets in the hash so that the eggs don’t cook into each other. Cover the pan again, and cook just 1-2 minutes – enough time to let the eggs set, but stay runny and gooey and perfect. Remove the pan immediately from heat, and serve.

Break your yolks so they run all over and enjoy! Smokey, savory, satisfying. Get some good bread to dip in and wipe up all the eggy goodness left over on your plate, too – that’s really the key.

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