Click to enlarge
I just love quick skillet dishes that go together in minutes! This was ready in under 30 minutes, start to finish. This was delicious, considering it had none of the carb-laden potatoes one puts in traditional hash! I ordinarily use beef in my hash, but had none thawed or leftover. I realized there’s no law that says hash HAS to be made with beef, so I reached for the container of homemade sausage I keep in the fridge.
While I was cooking this, my heater repairman working on my sick furnace said as he left, “Whatever you’re cooking sure smells good! I’m gonna go get me some lunch!” That made me feel real good!
I hesitated in adding the smoked Gouda on top of this dish, but I’m sure glad I went on and did so. It was VERY good and brought a nice flavor layer to the overall dish. This recipe is suitable for all phases of Atkins as well as Primal folks who eat dairy once in awhile. This is only suitable for Paleo diners if the cheese is omitted.
INGREDIENTS:
6 oz. lean homemade pork sausage (my recipe is here: http://buttoni.wordpress.com/2011/08/07/peggys-breakfast-sausage/ )
2 oz. onion, chopped
1 T. bacon grease
1 c. cubed radishes
2 oz. Smoked Gouda cheese, shredded
DIRECTIONS: Place bacon grease in a wok or skillet over high heat. Add onion and saute until it begins to caramelize. Add sausage, crumbled up and brown the meat well. Add radishes and saute just until radishes are tender. Dip onto 2 serving plates and top each with 1 oz. of the cheese. Microwave just until cheese is melted. Serve and ENJOY!
NUTRITIONAL INFO: Makes 2 servings, each contains:
465 calories
39 g fat
5.1 g carbs, 1.2 g fiber, 3.9 g NET CARBS
23.2 g protein
418 mg potassium
1050 sodium
23 % RDA Vitamin B6, 42% B12, 14% C, 19% calcium, 13% copper, 18% iron, 40% niacin, 23% phosphorous, 18% riboflavin, 25% thiamin, 25% zinc
Thanks for stopping by my blog! (: I just pinned this on Pinterest. It sounds so good and I can’t wait to get some sausage so I can make it!
I think you’ll like the Sausage Hash, Jennifer. To have so little in it and to be so easy to throw together, WE sure did!
Yum! This looks really good! I like to make sausage skillets and I think I will have to try out your homemade sausage recipe!
Hope you like it, Ruth! For breakfast or in this little Smoked Gouda Hash recipe. My Dad always made his own sausage and I continue to do so myself many years later. I also have an Italian Sausage recipe you might like to try sometime that’s very good: http://buttoni.wordpress.com/2009/07/13/italian-sausage/
I made sausage hash today too – we’re on the same wavelength.
We must be. What can I say?….creative minds. I’ve honestly never done it with sausage before and really LIKED it! Will definitely do it again!
This is so funny that you posted this today! We had a bunch of beautiful farmer’s market white turnips in the crisper that I had to use, Growing up I LOVED homemade corned beef hash. As I had no corned beef handy decided to try sausage. I Used the turnips like potatoes, onions and the sausage and in the end decided to throw in a few portobello mushrooms in. It was fabulous! I made this Tuesday and then on the leftovers sprinkled some cheddar cheese – also fabulous!
I, too, was shocked at how good it was, Lisa. Mushrooms would be an interesting variation, and Cheddar would, too. But I confess, my one addiction in life after my pup, Button and my dear husband, is Smoked Gouda cheese.
We all need at least one vice and since I don’t drink or smoke, Smoked Gouda is mine. 
I never let it run out in my house.
(whoops, didn’t mean to duplicate post there – I had troubles logging in at WordPress).
No problem, Bill. I deleted the duplicate for you. Again, welcome to my site and I’m delighted you enjoyed this dish! If this is your first visit, be sure to browse all the recipe categories. Nearly 600 recipes on the site now. Something to please any palate!
I tried this tonight; the only difference I made was that my sausage is 50% pork and 50% turkey, and I skip the salt. This dish was spot on! The addition of the smoked gouda took it right over the top. Fantastic!
I agree on the smoked Gouda. Took it to a whole new flavor level. I’m so glad you liked it!
Hi there! I was just linking to your shawarma recipe for someone on W9 forum, glad to see you are still posting on your blog. Hope you are keeping happy & healthy.
Hi, Derval. Thanks for stopping by and taking the time to mention your link. Love, love, LOVE that shawarma spice blend. I put it in most all my homemade mayo and so many of my meat, fish, chicken dishes and creamy sauces, too. Glad you like it, too!
I’ve been real busy of late with family and in-laws. Unable to visit all my fav forums as much as I was 6 months ago. But I do still read the Whole9 forums when I can. Doing well here and trying to stay true to Primal/Paleo. I KNOW eating this way is making me healthier. Been eating low-carb nearly 4 years and Paleo/Primal for nearly 6 months now. I’ve even given up coffee to eliminate that daily need for cream (just not so fond of coconut cream in coffee), so most dairy is gone from my life now. That was the last vestige of Atkins allowables I struggle to get rid of 100%. But I’m down 90% dairy. The cheese in the dish above was the first cheese I’ve eaten in months.
I have hooked up with a grass-fed, grass-finished beef supplier in the panhandle and am really enjoying my grass-fed beef!