Print

Pumpkin and Chicken Sausage Hash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin and Chicken Sausage Hash combines tender caramelized pumpkin with browned chicken sausage, bell pepper, onion, garlic, and smoky seasonings. This hearty one-skillet meal is delicious on its own or topped with eggs for breakfast, brunch, or dinner.

Ingredients

  • 4 cups fresh pumpkin, peeled, seeded, and cut into small cubes
  • 12 ounces fully cooked chicken sausage, sliced into rounds or bite-sized pieces
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 4 eggs, optional for serving
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Peel and seed the pumpkin, then cut the flesh into small, evenly sized cubes.
  2. Slice the chicken sausage into rounds or bite-sized pieces. Dice the onion and bell pepper and finely chop the garlic.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook for 4 to 5 minutes, turning occasionally, until browned. Transfer the sausage to a plate.
  4. Add the remaining olive oil and pumpkin to the same skillet. Cook for several minutes, stirring only occasionally so the pumpkin develops golden edges.
  5. Add the onion and bell pepper and continue cooking for 8 to 10 minutes, stirring occasionally.
  6. Add the garlic, smoked paprika, cumin, thyme, salt, black pepper, and optional red pepper flakes. Cook for about 30 seconds, until fragrant.
  7. Return the browned chicken sausage to the skillet and toss everything together.
  8. Reduce the heat to medium and continue cooking until the pumpkin is completely tender. If the vegetables brown before the pumpkin is tender, add a small splash of water and briefly cover the skillet.
  9. Taste and adjust the salt and black pepper as needed. Sprinkle with chopped fresh parsley.
  10. If desired, top each serving with a fried or poached egg and serve immediately.

Notes

  • Use a small sugar or pie pumpkin rather than a carving pumpkin for sweeter, less watery flesh.
  • Fresh pumpkin is recommended because canned pumpkin puree will not provide the distinct caramelized pieces needed for a hash.
  • If using raw chicken sausage, cook it thoroughly to an internal temperature of 165°F (74°C).
  • Baby spinach or kale can be stirred into the hash near the end of cooking and cooked until wilted.
  • Replace part of the pumpkin with diced sweet potato for additional sweetness and texture.
  • For extra heat, use spicy chicken sausage or add jalapeño, cayenne pepper, red pepper flakes, or hot sauce.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.
  • Reheat leftovers in a skillet with a little olive oil to restore their browned edges.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-and-chicken-sausage-hash/