Mushroom & Sausage Hash

November 15, 2017
Serves 4-6
Prep time
Cook Time

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.


  • 1 Tablespoon
    butter or olive oil, divided
  • 1 Pound
    button or portabella mushrooms, diced
  • 1 Pound
    potatoes, diced
  • 4 Cups
    water or chicken broth
  • 1
    medium onion, diced
  • 4
    stalks celery, diced
  • 12 Ounces
    ground turkey breast or ground pork
  • 3/4 Teaspoons
  • 3/4 Teaspoons
    garlic powder
  • 3/4 Teaspoons
  • 1/2 Teaspoon
  • 1/4 Teaspoon
    cayenne pepper
  • 1/8 Teaspoon


  1. In a large French or Dutch oven, heat 1/2 tablespoon 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. Great served alone or over grits!


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