Summer Hash with Beef Kielbasa
This uber-savory hash features beef kielbasa and summer's petite potatoes and acorn squash in a smoky seasoning, with just enough baby kale for color. We suggest that you serve leftovers — IF you have any — for breakfast with a fried egg on top. Yum!
Servings
Produce
Acorn Squash
1 0.5 Whole
Kale (Organic)
2 1 oz
Garlic (Organic)
1 0.5 Clove
Sweet peppers
5 2.5 oz
Petite Potato
10 5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Kielbasa Sausage
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Smoked paprika
1 0.5 tablespoon
Granulated Garlic
1 0.5 teaspoon
Dried oregano
2 1 teaspoon
Sage
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Cut acorn squash in half stem-to-end, scoop out seeds, slice crescents, peel, and chop ½” pieces. b. Trim sweet pepper stem & seeds, ½” pieces. c. Chop potatoes into ½” pieces. d. ¼” dice red onion. e. Mince garlic.
Instructions
1
Cook kielbasa:
a. Slice beef kielbasa in ¼”-½” thick slices.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil.
c. Add kielbasa and cook until caramelized on both sides, about 3-4 minutes.
d. Place cooked kielbasa in medium bowl until ready to add into hash.
2
Cook summer hash:
a. In same sauté pan over medium-high heat, add potatoes (½” pieces). Stir and cook until golden.
b. Add ½ cup water to pan to steam potatoes. When water dissipates they should be just at fork-tender.
c. Add acorn squash (cut in half stem-to-end, scoop out seeds, slice crescents, peel, chop ½” pieces), hash spice mix, and ½ tsp salt; cook, stirring occasionally, until acorn squash is golden and fork-tender, about 5-6 minutes.
d. Add sweet peppers (trim stem & seeds, cut ½” pieces), red onion (¼” dice), and garlic (mince). Stir to combine. Cook just until onion is translucent and peppers soften, about 2-3 minutes.
e. Add cooked kielbasa and baby kale (leave whole). Stir to combine, cook until kale just starts to wilt, about 1-2 minutes.
f. Remove from heat and salt to taste.
3
Serve:
a. Divide summer hash among bowls or plates and dig in.
Chef's notes
This is a very versatile dish. It can be served with a wide variety of meats, from ground beef to Italian sausage to strips of pork or chicken. The potatoes and squash also make it hearty enough to eat as a vegetarian meal with an egg or with melted cheddar on top.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX