Healthy Hash
February 22, 2013
Nutrition:
A random fact about me: Grocery stores make me a little bit happy. Strange right?? I think it might be the potential of goodness just waiting to be created that does it. And don’t even get me started on how much I love Trader Joe’s or *insert angels singing* the mecca of all that is wonderful in the food world: Wegmans…I could spend HOURS in that place…I think I have at some point.
Even though I love the grocery store, this week I just wasn’t feeling it. So, I went through our supplies and decided that I wasn’t going. It was a little bit relieving, actually. Annnddd, that meant that I needed to get creative. Do you ever have a “kitchen sink” night where you have nothing planned for dinner and all of these random ingredients to use? Yah, that was me the other night, so I decided to make a version of hash.
Now, this isn’t remotely anything related to that canned version you’re thinking about – although, another random fact, I heart that stuff!! Don’t judge me. This is an obviously much healthier version and it was so easy to throw together.
Ingredients:
2 med/large russet potatoes, diced (you can leave the skins on for some extra fiber or remove; your choice!)
1 large sweet potato, peeled and diced
1 medium onion, diced
2 bell peppers, any color, diced (I had red and yellow but I think green would have been really pretty…yes, as a matter of fact, I do think food should be pretty.)
1 cup sliced mushrooms, chopped
3 large garlic cloves, minced
2T olive oil
¼ tsp sea salt
1 tsp ground pepper
1 package (approximately 5 links) any flavor chicken sausage (I used Trader Joe’s Spicy Jalapeno), diced
Preparation:
Preheat oven to 475 degrees – get it good and hot.
Spray a baking sheet with non-stick spray.
In a large bowl mix together all of the vegetables.
Add the olive oil, salt and pepper and mix so that all of the veggies are coated.
Spread the veggies onto the baking sheet and bake for approximately 50 minutes, stirring occasionally, and until the potatoes are tender and begin to brown.
Add the chicken sausage to the top of the veggies and bake for about 15 more minutes until the chicken sausage is beginning to brown.
Serve!
Nutrition:
Calories 367 / Carbs 44g / Fat 15g / Protein 20g / Fiber 6g/ Sodium 658mg
One Comment
Anonymous
I made this for dinner last night and was so excited…Unfortunately, I burned it. I'm wondering if 475 was too hot? I look forward to trying it again soon.