Hash is great because it’s one of those throw-anything-in-it-and-it-works kind of meals.
Brussels sprouts can now often be found pre-shredded in a bag in the produce section, making them the perfect base for hash. Throw in some extra veggies and chicken sausage, aka easiest protein ever, and you’ve got a wonderful one-pan meal. So let’s get started, shall we?
Start by sauteing shredded brussels sprouts in olive oil with salt and pepper. Add a little lemon if you’re feelin fancy. Not necessary, but it brightens thing up a bit.
As the sprouts tenderize, add a chopped bell pepper (I’m partial to using a colorful one because it makes this meal that much prettier) and asparagus tips. I didn’t originally plan on putting asparagus in this dish, but I had it in the fridge and needed to use it up before it went bad. This dish just went from healthy to healthy hey girl hey. Once the veggies have softened a bit (about 5 minutes) add sliced chicken sausage and stir over medium heat til everything is warmed through.
Toss with some crumbled blue cheese and you’re good to go! I also added some avocado to the side because, well, because I had it and avocado makes everything better.