Mushroom And Sausage Hash Recipe

I enjoy writing recipes that are irresistible and that deliver comfort and flavor to the table. My Mushroom and Sausage Hash accomplishes that.

With 1 pound of substantial ground sausage and 8 ounces of richly savory mushrooms, this dish is protein-packed and filled with earthy depth. I love the combination of diced red and green bell peppers, which not only adds a subtle sweetness to the dish but makes the hash pop with color.

And I feel that if you’re serving hash, you’d better ensure it has the capacity to be hearty. Enter potatoes: 4 large ones, diced.

They’re seasoned with smoked paprika and dried thyme, and finished with green onions.

Ingredients

Olive oil: Fat that’s good for the heart — it adds plenty of deliciousness.

Sausage, when ground, becomes a source of protein; it offers a richness of flavor and a satisfying savoriness.

Onion: Contributes smooth sweetness; abundant in antioxidants.

Garlic: Improves taste; has in it substances that are good for health.

Fungi: Low in calories, rich in umami, and high in fiber.

Sweet and crunchy, bell peppers are high in vitamins A and C and incredibly low in calories.

Mashed potatoes: An excellent source of carbohydrates; supplies energy and feeling of fullness.

Paprika that has been smoked: Adds depth in spice and smokiness; antioxidant-rich.

Ingredient Quantities

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• 2 tablespoons olive oil
• 1 pound ground sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 large potatoes, peeled and diced
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 green onions, sliced (optional for garnish)

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Instructions

1. Place a large skillet over medium heat and pour in 1 tablespoon of olive oil. When the oil is hot, add the ground sausage and cook it until browned, using a spatula to break the meat apart as it cooks.

2. Take the cooked sausage out of the skillet and set it aside. Add the remaining tablespoon of olive oil to the same skillet and heat it over medium-low heat.

3. In the skillet, combine the diced onion and minced garlic. Sauté for 2-3 minutes until the onion turns translucent.

4. Incorporate the mushrooms, sliced, and keep cooking for 5 more minutes until the mushrooms are tender.

5. Add the red and green bell peppers to the skillet and cook for 4-5 minutes until they begin to soften.

6. In a large skillet or pot, bring water to a boil while the vegetables are cooking. Add the diced potatoes and cook them for 8-10 minutes until they’re just tender. Drain and set aside.

7. After the peppers have softened, put the sausage back in the skillet with the softened vegetables.

8. Combine the well-drained potatoes with the sausage and sautéed vegetables. Stir vigorously to blend everything together nicely.

9. Salt, pepper, smoked paprika, and dried thyme—these are the seasonings for the hash. Once they are added, everything is stirred together and cooked for an additional 5-10 minutes, allowing the flavors to meld.

10. If you like, you may slice green onions and use them as a garnish. Serve the dish hot. Relish this hot dish of hash with its constituent mushrooms and sausage!

Equipment Needed

1. Large skillet
2. Medium skillet or pot
3. Spatula
4. Cutting board
5. Sharp knife
6. Measuring spoons
7. Mixing spoon
8. Colander or strainer

FAQ

• Q: Can I use any kind of mushrooms for this recipe?You can use any kind of mushroom you like, such as cremini, button, or portobello.
• Q: What can I substitute for ground sausage?You can use ground turkey or chicken, which can be leaner substitutes, or use vegetarian sausage for a meatless version.
• Q: How can I make this dish spicier?A: To raise the heat level, add some red pepper flakes or opt for a spicy sausage.
• Q: Is it necessary to peel the potatoes?A: Peeling is not mandatory. When you leave the skins on, you can impart extra texture and nutrients.
• Q: Can the hash be prepared in advance?Q: Can I store it in the fridge before serving?

  A: Absolutely. You can prep it and keep it in the fridge for 2 days, then pop it back into the skillet or oven when you’re ready to serve.

• Q: Can I add eggs to this dish?Definitely, the hash can be topped with fried or poached eggs to increase the protein content.
• Q: Should I use fresh or dried thyme?The recipe uses dried thyme; if you have fresh thyme, use about a tablespoon, chopped.

Substitutions and Variations

Sausage, in ground form: For a lighter option, swap it for ground turkey or chicken. And if you want a meat-free version, use vegetarian sausage.
Shallots or leeks can be used in place of onion if a milder flavor is desired.
Garlic powder can be used if fresh garlic is unavailable.
Mushrooms: For a richer taste, use Portobello or cremini mushrooms instead of standard button mushrooms.
Sweet potatoes can be used for a twist that is both sweeter and more nutritious.