Life has been feeling extra crazy lately!
It seems like every week since the beginning of May I’ve uttered the phrase “if I make it out of this week alive, I will consider it a good week!” I’m the type of person who’d rather be busy than bored but good grief, I can’t help but remember lazy summers of yesteryear filled with creek walks looking for crawfish, day-long bike rides, reading for hours on a blanket in the grass, and staying up late simply to catch fireflies. Those were the gosh darn days. Can you relate?
This week I wrapped up a huge passion project which I’m excited to tell you more about in the next few weeks, am heading out of town for an Iowa Food and Family cookbook event in Mason City on Thursday evening (please stop by HyVee if you live in the area!) am preparing for my in-law’s arrival on Friday, cleaning up a basement full of water (can it PLEASE stop raining?!) and somehow, someway will be planning my little boy’s – dunh dunh dunnnhhh – second birthday party taking place this weekend! (I’ll be sure to post a recap on the Family Channel including what we got him for presents…I went a little nuts. Note to self: Amazon prime and wine don’t mix!)
Anyway, when it feels like my to-do list won’t quit, and I’ve got more things to do than hours in a day to do them, I have to put the blinders on and focus on a task that has nothing to do with what I’m supposed to be doing. I wish I could say this involved like, taking a hot yoga class but, surprise, surprise, it usually revolves around food.
It might sound corny but I almost always feel calmer and less doom and gloom when I’m chopping fresh ingredients and making a meal for fun, versus the blog or a freelance project, which is how my Sausage, Pepper and Mushroom Hash came to be. Earlier this week I put my responsibilities aside, pulled out my chef’s knife and big cutting board, then went to town chopping Yukon gold potatoes, peppers, onions, mushrooms and sausage before sauteing them until crisp and sizzling. The dish turned out so well that I had to recreate it for you.
Creamy Yukon gold potatoes, a green bell pepper and red onion, sliced mushrooms and kielbasa sausage are sauteed until the potatoes and sausage develop a crispy golden crust, and the pepper and unions are tender and caramelized, then the whole dish gets smothered in drippy egg yolk. This recipe is for my fellow foodies with an APPETITE! Meat and potatoes at its finest.
Meals like this are not only fun to create – from methodically chopping the vegetables, to watching them turn golden brown and crisp – but they’ve got a way of making me feel instantly better about anything I’m stressing out about. Comfort food’s got a way of doing that. So does not having to do a truck load of dishes. Did I mention this is a one-skillet dish?
Start by preheating a large (I mean huge!) cast iron or heavy-bottomed skillet over medium/medium-high heat (we’re looking for a 6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and 1lb Yukon gold potatoes that have been chopped into 1/2″ cubes. Preheating the skillet will give the potatoes a nearly-instant crust as soon as they settle in – so fab. Shake the skillet to get the potatoes into an even layer then season with salt and pepper and saute, stirring occasionally, until crisp and tender, 10-12 minutes.
Scoop the potatoes onto a plate then turn the heat up to high and add 1 Tablespoon extra virgin olive oil to the skillet. Add 1 chopped bell pepper, 1/2 chopped red onion, 8oz sliced mushrooms, and 14oz sliced Kielbasa sausage, then saute until the vegetables are caramelized and tender, another 10-12 minutes. Don’t be scared if your skillet is overflowing at this point – it will get easier to stir as the vegetables soften and shrink down! Finally add 2 minced garlic cloves and 6 chopped basil leaves then saute for 1 more minute.
I used Johnsonville Kielbasa which is gluten-free. I grew up eating kielbasa and LOVE the flavor. Embarrassing confession: it’s probably in my top 5 favorite foods!
Add the potatoes back into the skillet then stir everything to combine. Plate the hash then top with 2 eggs your way, and then dig in!
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Sausage, Pepper and Mushroom Hash
Description
Sausage, Pepper and Mushroom Hash is a gluten-free breakfast recipe for the biggest of appetites. Hearty, savory, and extremely filling!
Ingredients
- 3 Tablespoons extra virgin olive oil, divided
- 1lb yukon gold potatoes, chopped into 1/2” cubes
- salt and pepper
- 14oz package kielbasa, sliced (I like Johnsonville brand)
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 8oz sliced mushrooms
- 2 cloves garlic, minced
- 6 large basil leaves, chopped
- 1 dozen eggs
Directions
- Preheat a very large cast iron or heavy-bottomed skillet over medium/medium-high heat (6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and potatoes. Season generously with salt and pepper then saute, flipping occasionally with a spatula, until potatoes are crispy and tender, 12-14 minutes, turning heat down slightly if potatoes begin to burn before they’re tender. Scoop potatoes onto a plate then set aside.
- Turn heat to high then add remaining Tablespoon oil to the skillet. Add sausage, peppers, onions, and mushrooms then season lightly with salt and pepper and saute until vegetables are tender, 10-12 minutes, flipping with a spatula occasionally and turning heat down when vegetables begin to soften. Add garlic and basil then saute for 1 more minute. Add potatoes back into the skillet then stir to combine.
- Meanwhile, cook eggs in a large nonstick skillet then place on top of hash and serve.
Notes
Slightly adapted from The Two Bite Club
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Ferociously filling, savory, and hearty, there is no way you’re going to leave the table feeling unsatisfied after this meal. I hope you love it!
What’s your favorite way to cope with stress?
This looks delicious! I cope with stress by listening to music instead of feeding my NPR addiction.
I think this meal could get anyone through a stressful week. Nutritious and delicious :) Thanks for posting.
Looks amazing. Printing it off as I type this because I know my husband will love it. And surprise, surprise. I have a package of kielbasa in the fridge already!
This looks delicious and easy to make.
This looks SO yummy! I totally get you with the cooking therapy thing – it’s one of the biggest stress relievers in my life :) Also — I LOVE kielbasa, too! Definitely a favorite food of mine, thanks to growing up in Pittsburgh and having polish food around every corner. Can’t wait to try this!!
My husband would love this! Pinned! I cope with stress with either wine and Netflix or wine and a good book (see a theme here?) ;)
i love hashes! they’re so easy to make, but they somehow make me feel like i’m out brunching (this might just be a result of the fact that i tend to order them a lot when i eat out because they sound so good).
Hope your days slow down a bit and you can enjoy these last weeks of summer! Iowa winters are too cold not to appreciate these warm days. Good luck with the water in your basement! Eek! In your new house!
I love cooking with no pressure – of blogging or anything else. Some of the best meals come out of that. And this one, Kristin… oof. My kind of plate.
Your telling me about Amazon prime and wine…… I’m the proud owner of a giant box of bounty paper towels, and hair tool organizer!
[…] Girl Eats posted a super tasty looking recipe that I can’t wait to […]
Sausage, peppers and onions is one of my go to meals. Love the addition of potatoes!
This looks DELICIOUS!! I can’t wait to get to the farmers market Saturday to get the ingredients. YUM!
that looks amazing… I think I died and went to hash heaven!
This is beautiful, Kristin. Absolutely delicious (judging from the looks), healthy, definitely a must if you’re looking to increase your protein intake.
It’s pretty easy to make too!
I made this on Sunday. Delicious! Thanks for sharing it with us. I enjoy your blog!
Yes! So glad to hear!
Made this last night. I told my husband that I only made one tweak (for me that is amazing). He braced himself. I used some leftover bacon grease instead of olive oil because everything is better with bacon(grease).
So tasty that he said this is the go to hash recipe from now on.
Ooo, yes, I agree – great swap and so glad to hear you both enjoyed!
[…] Sausage, Pepper, and Mushroom Hash – My husband made this meal last week and it was absolutely delicious – the only part we skipped was the egg at the end. I was so glad to finally have a wonderfully filling meal. We tried one of those home meal delivery services and disliked 2 out of 3 of the meals they sent. I signed us up for the vegetarian meal option (mistake with a capital M) and it was quite awful. The one meal we both enjoyed had orzo pasta, tomatoes, avocado, and chickpeas in it. Next time I would make it without the chickpeas because I really dislike anything made with chickpeas – do not offer me your special hummus recipe, it is like all the others out there – tasteless and gross. So I’ve gotten slightly off topic, sorry chickpeas will do that to you. Anyway, the sausage & pepper hash was wonderful. Actually every recipe we’ve tried from Iowa Girl Eats is great. […]
Wow, there is some seriously good cookin’ going on up in Iowa! This looks like the perfect supper for a cloudy, gloomy day here in Kansas. Can’t wait to try it!
Made this tonight and totally loved it! So full of flavor and I even did some sweet potatoes too for the extra vitamins. :) I want to try chopping the onion and mushroom slices thicker next time so they hold up through the heat. Delicious with over easy egg on top! Thanks for this recipe!
[…] Sausage Peppers and Mushroom Hash from Iowa Girl Eats […]
Made this tonight! Delicious and filling! I’m starting to enjoy cooking again, so thank you!
I’m so glad to hear it, Meghan! Thanks for the feedback!
There is no fresh basil out here in the country at this time of year!
Any substitutes?
You could use dried or freeze-dried basil. I’d add those in a little bit earlier to make sure they have time to soften.
[…] Adapted from Iowa Girl Eats […]
[…] Sausage, Pepper and Mushroom Hash by Iowa Girl Eats […]
I made this for my daughter after we loved it and she loves it too. She’s crazy busy so we were wondering if it could be frozen and then heated up later? It’s delicious left over too, but I’m not sure on freezing. What do you think?
I’m so glad to hear it, Marcia!!! I think this dish would reheat beautifully from the fridge though I’m not 100% about from the freezer as mushrooms can get a little once frozen. That said, you could omit the mushrooms then saute them up fresh when reheating the frozen portion?
Love this condition but l’m doing low carbs, l’ll leave the potatoes out, Thank for that recipe looks so yummy, can’t wait to make it ?
This recipe brought me back to my days in Germany. I prepared it as a 2017 New Year’s day comfort meal, but substituted brats cooked Milwaukee-style for the kielbasa and cut the potatoes, green pepper and onion a bit larger than the recipe called for. The fam loved it, even my wife who’s not a big brat fan – she went back for seconds. And by the way, I did it all my Big Green Egg to add a bit of smoke flavor. Thanks for taking me back!
This is so good! I make it at least once a month. My husband gets so excited when I tell him it’s for dinner. The runny yolk from the egg is probably my favorite part. It’s great leftover, too.
Made this tonight and we can’t wait to eat the leftovers!
Had to substitute pesto for the basil and it was delicious.
Thank you for all your great recipes!!
How long to prep and cook?
Super easy. I used crumbled sausage instead since I’m Polish and store-bought kielbasa like what is shown is a sin and super salty lol. I’ll try making this again with fresh kielbasa from the Polish butcher :)