Winter Veggie Hash with Sage Chicken Sausage
A cozy, one-pan breakfast or dinner with seasonal root veggies, homemade sage chicken sausage, and fiber-rich greens.
Equipment
- Large skillet
- mixing bowl
- cutting board
- Sharp Knife
- measuring cups and spoons
- spatula
Ingredients
For the sausage:
- 1 lb ground chicken
- 1 tbsp fresh sage finely chopped (or 1 tsp dried)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fennel seeds
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- Pinch red pepper flakes optional
For the hash:
- 1 tbsp avocado oil
- 1 cup rutabaga diced
- 1 cup carrots diced
- 1 cup Brussels sprouts halved
- 1/2 red onion sliced
- 2 cups kale or spinach chopped
- Sea salt and pepper to taste
Instructions
- In a mixing bowl, combine all sausage ingredients. Form into small patties or crumble.
- Heat a large skillet over medium heat. Add avocado oil and cook sausage 5–7 minutes until fully cooked. Remove and set aside.
- In the same skillet, sauté rutabaga, carrots, and Brussels sprouts for 10–12 minutes until softened.
- Add onion and cook 3–4 minutes.
- Stir in greens and cooked sausage. Cook 2–3 minutes more until greens are wilted.
- Season to taste and serve warm.
Video
Notes
Vegan Swap: Use 1 cup white beans seasoned with smoked paprika and thyme.
Blood Sugar Support: High-protein, high-fiber with slow carbs and fats = balanced energy.
Cortisol Support: Greens + sage support stress resilience and digestion.
Nutritional Information per serving (may vary depending on ingredients used): Calories: 233 Fat: 6g Carbohydrates: 18g Protein: 28g
Blood Sugar Support: High-protein, high-fiber with slow carbs and fats = balanced energy.
Cortisol Support: Greens + sage support stress resilience and digestion.
Nutritional Information per serving (may vary depending on ingredients used): Calories: 233 Fat: 6g Carbohydrates: 18g Protein: 28g
Servings: 4
Calories: 233kcal