4medium Yukon potatoesdiced into 1/2" pieces, about 5 cups
8ounceswhite or crimini mushroomsquartered
1 14 ounce can cannellini beans, white kidney beans, or great northern beans, drained and rinsed
1/2small head of cabbagecored and sliced into 1/2" wide strips
1/2 - 1teaspoonkosher saltadjust to taste
1/4teaspoonfresh ground black pepperadjust to taste
1/4teaspoonthymeadjust to taste
1/4cupwater
Instructions
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!
Notes
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.