Sausage Hash

Hey peeps!

Hubby made it home from Afghanistan!! YAY!  He even made it on the news and in the PM's pictures.  Very cool and oh-so-proud of him!  Since he's been away for a bit, I informed him of my little side project (this site) and he was intrigued and uber encouraging.  The first words out of his mouth were, "You need to post 'the hash' recipe"!  I hadn't thought about that recipe in a long time!! 

Rewind a few years, and you will find me pre-primal and struggling to feed an overly picky boyfriend.  One evening I finally stopped caring, threw everything I could think of into a pan, and called it hash.  He ate it until he was almost sick.  It was that good!  I haven't made hash in awhile because it had a lot of white potatoes in it, and while still being primal, potatoes aren't something I cook on a regular basis anymore.  I decided it was time to convert this recipe into something we can enjoy on the primal side of life!

So here's what I started with:

Ingredients:

4 Salt & Pepper Sausages (Mine are from Springbook Farm)

2 parsnips

2 carrots

1 onion

1 sweet pepper

3 cloves of garlic

1 teaspoon Italian seasoning

1 teaspoon dried rosemary

1/2 teaspoon smoked paprika

1-1 1/2 cups broth

1 tablespoon coconut oil 

Fresh thyme


Fresh chives

First things first!  Place your sausages in a pan and cook until almost done. 

While sausages are cooking, cube your parsnips and carrots and chop onions and peppers.  Remove your sausages from the pan and set aside so they will cool off enough to slice.

Pour of any fat from the sausages.  Melt the coconut oil and add your carrots and parsnips to the pan.  Cook over medium heat until caramelized on the edges. Add in your onions, peppers, and garlic.

Continue cooking until the onions are golden on the edges.  Add in the spices.  Pour in enough broth to submerge most of the vegetables.  Simmer over medium-low heat for 15-20 minutes. 

While everything is simmering, slice sausages on the bias and chop fresh thyme and chives.

Once most of the liquid has evaporated from the pan, add in the sausages and fresh thyme. 

Season with salt and pepper, to taste.  Garnish with fresh chives and serve with Paleo ketchup.  OMG yummy!