Sausage Hash with Cabbage, Potatoes, and Beans

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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.

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Sausage Hash with Cabbage, Potatoes, and Beans

5 from 2 votes
Servings: 6 servings


  • 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!


If you can find them, cannellini beans are perfect in this dish. They are buttery, soft beans that provide great flavor. However, I've made sausage hash using almost every kind of bean and they all work well.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Savvy says

    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'!!

  2. Jeanette says

    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.

  3. 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?5 stars

    • 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!