Spring Green & Sausage Hash | Spring Recipes
It’s been a hot minute since I’ve shared a hash recipe. They’re some of my favorites because everything is done in one pan and it can be made of any ingredients you’d like. Whether you need to get rid of odds and ends in your crisper drawer or just want an easy prep meal, it’s such a great option for weeknights. This particular recipe is inspired by spring using only green veggies...and potatoes of course. As always, if any of these ingredients are not for you or you have something on hand you’d like to get rid of, feel free to tweak the recipe.
No hash is complete without potatoes. I had several red potatoes on hand already while making this recipe which I diced and cooked up in grapeseed oil. Note that the larger you cut the potatoes, the longer they need to cook. Dicing them keeps cook time minimal. Since I used my cast-iron skillet, I got it screaming hot before heating the oil. When you use a high heat you want an oil with a high smoke point. So it’s better to avoid olive oil and instead use grapeseed, avocado or vegetable oil. Once the potatoes are nice and cooked in a hashbrown style, add the leeks and chicken sausage. I love browsing the deli section for pre-cooked sausage to use in hash. Chicken Apple is my flavor of choice for these types of dishes but anything will work. At this point, you just want to brown the sausage and heat it through while the leeks soften.
Asparagus and spinach take hardly any time at all to cook so they get thrown into the pan last. In the amount of time it takes the spinach to wilt, the asparagus will cook just enough so it’s not raw. You want the asparagus to get bright green but you don’t want it mushy. Finish the dish with chives for a little extra brightness and you’re ready to go! Occasionally, I’ll serve hash with scrambled eggs, poached eggs or over-easy eggs. This time I did not but don’t let that stop you! Eggs are a great complement to any hash recipe and they’re traditionally put together anyway.
Spring Green & Sausage Hash
2 tbsp. Grapeseed Oil
3 Red Potatoes, diced
1 Leek, halved and sliced (white and green parts only)
4 links Chicken Sausage (pre-cooked), sliced into 1-inch pieces
1 bunch Asparagus, trimmed and cut into 2-inch pieces
5 oz. Spinach
¼ cup Chives, chopped
1 - In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the potatoes and season with salt and pepper. Cook 12-15 minutes until almost fork tender.
2 - Add the chicken sausage and leek to the pan. Saute until leeks are caramelized and chicken is browned. Add the asparagus, spinach and chives. Cook until the spinach is wilted and asparagus is no longer raw. Serve.