OH HAI. Guys, I've missed you something awful. But we just got back from an AMAZEBALLS trip to Belize (I don't even use that word, but it's the best one for this trip. It was incredible.) I'm going to tell you all about that, but TODAY I'm going to tell you about this awesome harvest hash that I made when we got back on Sunday. It is all of the things a winter dinner should be--warm, easy, savory, sweet, wholesome, delicious. This is like...a fifteen-minute meal, and it made enough for five servings for us so hellllooooo yummy leftovers. It's paleo, Whole 30, generally nutritious and wonderful. Make it and ENJOY!
1/2 a medium sweet white onion, diced small
1 medium apple, diced small
Shaved brussels sprouts (9 oz bag)
Four chicken apple sausages (we like Aidell's, and they're paleo and Whole 30 compliant, but we also like AmyLu if you don't mind a little gouda in there)
Olive oil or avocado oil--about 2 tbs
1. Dice up your apple and your onion, nice and little, and throw both into a skillet with your oil, over medium heat. Stir periodically until the onion starts to smell good and turn translucent.
2. While that's cooking, dice up your sausages. You can do these in rounds, quarters, or halves--whatever size you'd like. I cut the sausages in half and then sliced them up. When your onion has started to cook, add your shaved brussels sprouts and use your spoon to toss it all together. Stir about once every minute--you want this hash to caramelize so you want to let it rest and not stir too much, but you don't want it to burn. When you first add your brussels sprouts you'll see the colors brighten--keep turning it in the pan until it looks like everything is starting to cook (but isn't yet fully cooked/soft).
3. When your brussels sprouts have brightened and they're starting to cook, throw your sausage in there. This is the part where you want everything to caramelize--let it sit for about a minute at a time and then turn the hash so you can see the yummy brown spots forming, but you're not leaving it long enough to burn. If it's burning, turn your heat down a little.
When you start to see good brown spots throughout, it's done.
I served this next to some butternut squash that I roasted at 400F for 40 minutes and finished at 350 for another 30 minutes--I just rubbed the outside of the squash with a tiny bit of butter (just enough to coat, maybe 1 tbs for all four halves) and poked it with a fork and that was it. You guys. I can't with this. SO GOOD. I'll just be here eating squash until May, it's one of the only good things about the season of the frozen tundra. (Ok, I'm kidding, there are many good things, but I'm still grieving summer fruit.)
Ok, GO EAT THIS! You won't be sorry.
La la la laaaaaaaahhhhvvveeeeee you.