Beef Sausage Hash
Transform a simple weeknight into a wholesome feast with this protein-packed sausage and roasted vegetable skillet. Designed for effortless batch cooking, this dish delivers a satisfying balance of savory, caramelized flavours and nutrient-dense ingredients. Perfect for meal prepping, it ensures you have delicious, gut-friendly leftovers ready for lunch throughout the week.
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Serves: 4 - 6
Ingredients
4 beef sausages or sausages of choice, casings removed
1 tbsp olive oil
1 red onion, diced
1 garlic clove, minced
2 sweet potatoes, diced
1 lb Brussels sprouts, cut in half
1 red bell pepper, diced
½ tsp salt
½ tsp pepper
Directions
Pre-heat Oven
Set the oven to 425 °F.
Roasting the Vegetables
Scrub the sweet potatoes and poke several holes in them with a fork.
Place the sweet potatoes on a baking sheet and bake for 30 minutes.
Remove the tray from the oven and add the halved Brussels sprouts around the sweet potatoes.
Return to the oven and roast until the sweet potatoes are fork-tender and the Brussels sprouts are starting to caramelize.
Cooking the Sausage Mixture
Remove the sausages from their casings and add them to a pan over medium heat.
Add the diced red onion and cook until translucent and soft.
Stir in the minced garlic and diced red bell pepper, continuing to cook until the vegetables are tender. Season with salt and pepper.
Combining and Serving
Remove the baking sheet from the oven.
Mix the roasted vegetables and sweet potatoes with the cooked sausage, onion, garlic, and pepper mixture.
Serve warm and enjoy!