A pantry staple in this house is turkey kielbasa. It’s such a versatile ingredient to have on hand for pastas, sandwiches, or even this Kielbasa and Sprouts Hash.
I’ve also put it in pasta dishes like creamy Cajun pasta and one-pot summertime pasta. The sausage and the pasta is perfect with creamy and cheesy dishes like those. It doesn’t take long to cook, like chicken or beef, and just needs a bit of browning before serving. I mean, who wouldn’t love a quick and easy meal that you don’t have to worry whether it’s cooked enough? All I can hear is Gordon Ramsey screaming about pink chicken in my head.
To me, a hash is kind of like a stir fry. It’s quick and easy, requires a little prep work, and is on the table in a flash! With a stir-fry there’s either rice or noodles, but with a hash there’s… say it with me…
Yup. I’m such a potato fiend it’s not funny. I just had some last night for dinner, too! Steam and mash ones from the grocery. They were okay. In a pinch they were decent mashed potatoes, but I still prefer my own. And speaking of potatoes, do you know what else has potatoes in them that I love? Pierogies! Now, those I haven’t made by hand since I was in high school. I really should make some and then freeze to cook up instead of buying the convenience ones. But those are so good, too! Especially in the lazy polish dinner I whipped up with …
KIELBASA! You mean you didn’t see that segue coming? HA! If you misspell that as segway, it will capitalize the S. *snicker*
Okay. Enough of the links to other recipes in a vain attempt to get my bounce rate down. But seriously, I love love LOVE kielbasa, especially the turkey variety, and we do usually have a package in the fridge. Along with some pasta or potatoes and veggies, you can have a deliciously healthy meal on the table in no time! You can even serve it up with some peppers and onions Italian sausage style as a hoagie. Just sayin.
But this…this recipe is a hash. It has delicious potatoes, onions Brussels sprouts – that I’m currently addicted to – and turkey kielbasa. It took 10 or so minutes to peel and chop some potatoes. Then, while those were cooking, I quartered the sprouts, diced the onions, and chopped the sausage.
Am I the only one that nibbles on the sausage while it’s sitting on the cutting board? No? Just me?
Just look at all those colors, textures, and flavors! How can you NOT just want to faceplant in that bowl of delicious goodness? Seriously. I’ve had it twice already and I can’t wait to put it on the menu again and soon. It’s hearty, flavorful, and so simple to make. Serve it with some eggs, if you want. I served ours with some cheddar toasts. Oh yeah. Cheese on bread = HEAVEN! And it’s perfectly paired with this hash.
Now, hash. I honestly believe that, with the exception of the sprouts, the potatoes need to be about 1/4” diced. Same with the onions. That’s the perfect size for me. The sprouts, since they cook up pretty quickly are just quartered. And the sausage? That’s one section sliced in half and then thinly sliced.
Basically, the point of hash is to have most if not all of the ingredients the same size. Most ingredients are cubed, but I opted to keep the integrity of the Brussels sprouts so you can see the green with all its layers.
And look at all those delicious green layers! SO full of their sweet and slightly bitter goodness. Combine with the potatoes, onions, and sausage means a flavor explosion in your mouth!! All you have to do is just look at that bowl and see that your family is going to LOVE this dish.
What’s your favorite hash recipe? Over easy, poached, or sunny side up?
A pantry staple in this house is turkey kielbasa. It's such a versatile ingredient to have on hand for pastas, sandwiches, or even this Kielbasa and Sprouts Hash.
- 2 cups diced potatoes
- 2 cups chopped Brussels sprouts
- 1 cup chopped onion
- 14 ounces turkey kielbasa
- Heat a large skillet coated with cooking spray over medium-high heat. Add potatoes and sauté until they begin to brown and get tender; about 7 to 10 minutes
- Stir in the onions and Brussels sprouts. Reduce heat to medium and sauté until the sprouts begin to soften, about 5 to 7 minutes.
- Add the sausage and continue to cook until the sausage is heated through and begins to brown.
- Serve with cheddar toast.