Healthy Dish


Turkey Sausage Hash

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.    

  • 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


-      Season the trout with Cajun seasoning, olive oil and 2 tablespoons of parsley

-      Grill the trout for 3 to 4 minutes on each side until flakey

-      Drizzle some fresh lemon juice over the fish when finished cooking

-      Add 2 tablespoons olive oil to the pan along with the Brussels sprouts, and brown for about 5 minutes

-      Add the sliced red onions, garlic, chicken stock and lemon zest

-      Cook for 5 to 7 minutes, careful not to overcook the Brussels sprouts

-      Season with salt and pepper and serve with the grilled trout


  • 1 filet of Rainbow Trout
  • 1 teaspoon Cajun spice
  • 4 tablespoon parsley, chopped
  • 2 garlic cloves, sliced
  • 1 cup Brussels sprouts cut in half
  • ½ cup red onion, sliced
  • 2 tablespoons olive oil
  • 1/3 cup chicken stock
  • 1 lemon, zest and juice
  • 1 teaspoon balsamic glaze
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