Turkey Sausage Hash

The Back Story


2 tbsp. unsalted butter

¼ c. Tasso ham, diced

½ c. pearl onions, peeled and sliced in half

1 c. sweet potatoes, peeled and cubed

1 c. Idaho potatoes, peeled and cubed

1 c. acorn squash, peeled and cubed

½ c. market mushrooms, stems removed, sliced

3 garlic cloves, sliced

2 thyme sprigs

2 pinches of salt and black pepper

2 whole brown eggs

1 pinch Habanero salt

1 pinch fresh black pepper

8 chives, minced

1 ripe but firm avocado, sliced lengthwise



1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    


Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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