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Summer Garden Hash with Chicken Sausage

Summer Garden Hash with Chicken Sausage

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings


  • 2 tbsp extra virgin olive oil
  • 5 small red potatoes
  • 2 cups shredded cabbage 3 heaping handfuls ish
  • 1/4 cup sliced onions
  • 2 cloves garlic
  • 1 zucchini
  • 4 ounces button mushrooms
  • 1/2 tsp salt
  • 4 chicken sausages
  • Ranch dressing
  • Honey Mustard


  • Preheat a skillet on medium heat. Let get hot while you chop the potatoes and zucchini into bite-sized pieces.
  • Add olive oil and potatoes. Stir and cover for 3-4 minutes. Quarter mushrooms, dice onions, mince garlic, and shred cabbage.
  • Stir and cover again for another 3-4 minutes.
  • Add zucchini, mushrooms, and onions, stir and cover for 3-4 minutes.
  • While that's cooking, slice up the chicken sausage into bite-size pieces. Add to veggie mixture with salt and garlic, stir in so that the sausage pieces are touching the bottom of the skillet. Cook for 3-4 minutes.
  • Shred the cabbage (about 1/4 of a small head) into 3 ish handfuls and add to the pot. Stir in and cook another 3-4 minutes or until cabbage is to desired softness.
  • Plate and drizzle with ranch and honey mustard. (Or sauces of choice)