Fennel and Sausage Hash

Hash is a term that can bring up images of lumps of thrown together ingredients (such as strange, unhealthy oils and processed “meat products”), resulting in greasy, unsophisticated flavors.

But it doesn’t have to be so!

I recently had my lovely cousins Lauren and Genie sleep over, and the next morning (okay, fine, it was noon by the time we woke up and put this together), we had this delicious breakfast of a fennel and sausage hash, paired with fried pastured eggs.

The hash is super easy to make. Dice potatoes and pan fry them in olive oil. In a separate pan (to save time) cook together fresh Italian sausage, diced onion, and diced fennel bulb, also in olive oil. The sausage I used was mildly seasoned, so I added some extra fennel seeds and garlic. Once all the ingredients have cooked through, combine them and let them absorb each other’s flavors. Season with salt and pepper.

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