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.
Once again, I’m giving you a meal inspired by the contents of my refrigerator. It’s way past time to grocery shop, but luckily the meals we’ve come up with this week have been pretty darn good.
Sausage Hash with Cabbage, Potatoes, and Beans
- 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
- ½ - 1 teaspoon kosher 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!
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9 Comments Leave a comment or review
Allie Taylor says
I can almost taste this! And so versatile. I have a big bag of potatoes and some newfound inspiration!
You're amazing!! You must have slipped into my pantry/refrigerator sometime overnite…I've got all but the sausage to make my hash! TJ's within 2 miles, so it's hash for dinner…and breakfast, too!! Thanks for helping me 'clear the freezer'!!
Sue/the view from great island says
I am so hungry right now, I am seriously going to make this, I'm just about to go to the grocery store, so I'm adding everything to my list. I love the texture of cannellini beans!
Hi Mary. I love your creative cooking page. You and I have parallel passions about cooking and travel. Often I wake up to ideas of what to fix in the kitchen. My hubby is from Bavaria and cabbage and sausage is a staple we both love raw (cabbage) in salads as well as (sausage) added for hot dishes. I most assuredly will be trying your potato hash dish out on him which looks yummy.
Mary Younkin says
I hope you love it, Jeanette.
Easy to make and extremely flavorful! Thank you for the recipe.
Mary Younkin says
So glad that you like the recipe, Denise!
LuAnn West says
I have made this previously and we really like it. I currently have a red cabbage in my fridge. Could I use that in place of the green cabbage in this dish?
Mary Younkin says
LuAnn, you could. As you probably already know, everything will likely turn “red” when you make it but I am all about using what I have on hand as well. Enjoy!