Sausage and Summer Squash Hash | Whole30 & Paleo Farmers Market Recipe
Farmers Markets are busting at the seams right now and this Sausage and Summer Squash Hash is a 15 minute dinner that will put your market haul to good use.
I created this recipe on the fly this week when I realized my family still needed to eat even though I was totally distracted looking for the key fob to my loaner car.
My youngest son had used the key fob to move the car when he was doing yard work over the weekend. Monday rolled around, the dealership called and said my car was ready to pick up. Panicked ensued when I went to the loaner and the message said “No key detected”. Full out search mode began…recycle bin (even the one already at the curb), drawers we never use, under the furniture, down the rabbit hole then at 7pm I began to hear “I’m hungry, Mom” and had to emerge from the hole and back into mom mode. (Good news!! We found the fob.)
Ingredients for Sausage and Summer Squash Hash
There was no meal plan (even though meal planning is my business, literally) since I wasn’t home over the weekend and am about to go out of town for a week, so I instead have been in “use what’s in the fridge” mode. After a very successful farmers market haul there was a lot to work with (it was only Monday after all). I grabbed the sausage and all the clean veggies I had - that was the extent of my meal prepping this week…washing veggies after shopping - and starting cutting things up.
Peppers, tons of yellow squash and zucchini, onions, garlic, cherry tomatoes, arugula and radish sprouts were the vehicle for using the sausage and when it was all said and done, it was sooo good, I decided you needed to know about it, too.
Method for Sausage and Summer Squash Hash
Hash is really a technique more than anything. If you know this technique, you can use anything you have to make a delicious dinner in minutes. And here’s the beautiful thing…other than chopping, the cooking part is fairly hands off. Hash doesn’t like to be messed with. It’s kind of like a Caribbean vacation for the ingredients. They like to do nothing but sit and get browned.
Here’s the breakdown:
Heat some fat (bacon, light olive oil, butter with light olive oil, chicken fat, you get the idea) over medium high heat in a large skillet (12” for a family, smaller is fine for a single or couple).
Add meat, if using, and brown quickly then remove from pan.
Add potatoes (preferably partially cooked but raw in small pieces will work, too) or other hearty vegetables. Let them sit and cook for 5 minutes without touching (if you smell them starting to overcook, remove pan from burner for a second and turn the heat down then return the pan to the burner.)
Flip the potatoes (or other veggies) and add onions (green, yellow, red, shallots, leeks) and peppers or other softer vegetables. Let the added ingredients stay on top to start to soften and cook before browning. Cook for 3-4 minutes until softened slightly then toss everything together and spread to an even, flat layer.
Add garlic and any dried herbs or spices to top of mixture along with meat. Cook everything for another 5 minutes until the veggies are browned. Toss to mix garlic, meat and spices into everything.
Serve on greens, topped with whatever you have that is fresh and bright: sprouts, avocado, fresh chopped veggies, sauerkraut (really good on the sweet potato and apple hash) and salsa or hot sauce. A fried egg is always a great addition and makes the veggies only hash a complete vegetarian meal.
Variations on Sausage and Summer Squash Hash
Since this is more of a method than a recipe, you can literally use almost anything you find in your fridge. Even pre-cooked veggies get a second, crispy life, so don’t just eat them cold or recooked in the microwave, “hash” them.
Here are some combinations that I have used (the first two also this week as I’m emptying fridge):
Roasted chicken and potatoes, zucchini, onions, pepper and yellow squash
Taco meat, cauliflower rice, chopped onions and peppers (topped with cheese for my husband who eats dairy, tomatoes, avocado and hot sauce)
Sweet or russet potato, peppers (or canned chiles), onions, cooked breakfast sausage or chorizo
Sweet potato, sausage, apple and onion topped with fried egg.
Bacon, chicken, potatoes (regular or sweet - boiled or roasted), broccoli and onions
Sausage and Summer Squash Hash
Light olive oil
1 lb smoked sausage, casing removed and sliced
2 zucchini, quartered lengthwise and sliced
2 yellow squash, quartered lengthwise and sliced
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
Red pepper flakes, omit for mild
Cherry tomatoes, whole
Purple Radish Sprouts
Hot Sauce and lemon wedges
Heat olive oil in a 12” skillet until shimmering
Add sausage and let cook until browned. Remove to a plate and reserve.
Carefully add squash in a single layer and let cook for 5 minutes.
Toss the squash to try and turn over as many pieces as possible.
Add onions and peppers to the skillet and let everything cook for 3-4 minutes until the onions and peppers have softened slightly.
Add garlic, sausage, a pinch of oregano and red pepper flakes. Let cook for a couple minutes then add cherry tomatoes and toss everything together.
Serve on arugula topped with sprouts and drizzled with hot sauce and lemon juice.
If you make this recipe, please share on Instagram and tag (and follow if you’re not) @christiflaherty and use #simplyrealfood.