Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!
Hash is one of the most versatile meals I make. You can swap spinach for the cabbage, swap bacon for the sausage, skip the beans, skip the vegetables, add more vegetables, use sweet potatoes, drop an egg on top; there are countless variations and they are all delicious. Sausage is an ingredient you will always find in my refrigerator, just for meals like this one.
- 1 pound Hot Breakfast Sausage
- 4 medium Yukon potatoes diced into 1/2" pieces, about 5 cups
- 8 ounces white or crimini mushrooms quartered
- 1 14 ounce can cannellini beans, white kidney beans, or great northern beans, drained and rinsed
- 1/2 small head of cabbage cored and sliced into 1/2" wide strips
- 1/2 - 1 teaspoon salt adjust to taste
- 1/4 teaspoon fresh ground black pepper adjust to taste
- 1/4 teaspoon thyme adjust to taste
- 1/4 cup water
- Heat a large deep skillet over medium high heat. Cook and crumble the sausage, then remove to a small bowl. Leave the grease in the skillet and add enough olive oil to make about a tablespoon's worth. Add the potatoes and toss to coat. Sprinkle generously with spices and stir again. Pour 2 tablespoons of water into the pan and cover with lid. Let cook for 5 minutes. Stir well, scraping the bottom of the pan as needed. Add an additional 2 tablespoons of water, if the pan is dry. Cover again and cook 5 minutes longer, until the potatoes are fork tender.
- Uncover the pan and add the cooked sausage and mushrooms. Stir and continue cooking for a few minutes, until the mushrooms begin to soften. Add the cabbage and the beans and toss together. Cook for just a couple more minutes, until the cabbage turns bright green and is barely softened. Sprinkle with additional spices as the cabbage is cooking. Taste and adjust the spices as desired. Enjoy!