Mushroom & Sausage Hash

Recipe courtesy of Meme from Living Well Kitchen and Recipe Redux


This hash recipe please everyone – people looking for a hearty, tasty breakfast and people looking for a healthy, nutritious meal to keep them full all morning.

Prep Time: 10-15 minutes | Cook Time: 45-55 minutes

Serves: 4-6


1 TBSP butter or olive oil, divided
16 oz. (1 lb) button or portabella mushrooms, diced {about 7 cups}
1 lb. potatoes, diced
4 cups water or chicken broth
1 medium onion, diced {about 2 cups}
4 stalks celery, diced {about 1 cup}
12 oz. ground turkey breast or ground pork
3/4 tsp paprika
3/4 tsp garlic powder
3/4 tsp salt
1/2 tsp thyme
1/4 tsp cayenne pepper
1/8 tsp ginger


In a large French or Dutch oven, heat 1/2 TBSP butter over medium high heat. Add about half of the mushrooms, and sauté until they release their juices, about 5-7 minutes. Remove and set aside to cool.

In the same French oven, bring the potatoes and water {or chicken broth} to a boil. Boil for 5 minutes. Transfer to a bowl, reserving 1 cup cooking liquid.

In the same pot, melt the remaining 1/2 TBSP butter over medium-high heat and add diced onion and celery. Sauté for 5 minutes.

Stir together sautéed mushrooms and ground turkey. Add to the onion-celery mixture, along with remaining the spices {paprika, garlic powder, salt, thyme, cayenne, and ginger}. Cook until the meat is done.

Lower the heat to medium and add remaining mushrooms. Let cook, stirring occasionally, for about 10 minutes. Add cooked potatoes along with 1/2 cup reserved cooking water. Partially cover and let simmer for 15-25 minutes, stirring occasionally, until the liquid has thickened and made a yummy sauce. Add more liquid if needed. Taste and season as needed.

Great served alone or over grits!


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