Serves 2 in less than 15 minutes

This modern take on the classic “hash” dishes up two servings of colorful veggies in a golden sauté that’s ready in minutes. Save time by prepping the onion and microwaving the potatoes the night before so they’re ready for the skillet when it’s time to cook. These potatoes are teeming with flavor, flavonoids and keep your blood sugar stable all morning long.  This is something that could be made in a bigger batch on a Sunday afternoon for weekday mornings to come. Yum!

Gather and prep ingredients:

2 tablespoons olive oil
Pinch red chili flakes
Pinch of fennel seeds
½ cup red onion, diced
4 oz. organic (raw) chicken, turkey or pork sausage OR 4 oz. precooked chicken sausages*
1 medium Yukon Gold potato, yam or purple potato, baked and diced**
2-3 cups baby spinach or a kale, chard, spinach mix (they melt into nothing)
½ teaspoon sea salt
Black pepper to taste

Heat the oil in a skillet and sauté the chili flakes, fennel seeds red onion and sausage over medium heat for 5-10 minutes until just starting to brown. Toss in the baby greens and sauté until wilted. Stir in the cooked potato until warm, then salt and pepper to taste. Enjoy!

* If you’re using pre-cooked sausages, slice them and add them at the end with the cooked potatoes to warm. 

** If you’re on an autoimmune, low FODMAP (fermentable carb) or ketogenic diet, reduce the onions and substitute diced (pre-cooked) parsnips or rutabagas for the potatoes.