TIP: Feel free to get creative with the ingredients in this dish. Mushrooms, eggplant, leeks or tomatoes are great options. You can also add in some grains like rice or wheat berries. Plan for leftovers! This dish tastes great at room temperature and makes a fantastic lunch the next day.
- Remove sausage meat from casings. Cook over medium heat until browned and cooked through, breaking up into chunks. Set aside. (You can also cut sausage into 1-inch slices).
- In a non-stick skillet, heat oil. Cook potatoes until fork tender and cooked through, 12-15 minutes (cook time will depend on size). Remove from pan, season with salt and pepper. Set aside.
- Add onions and peppers. Sauté until lightly browned and cooked through, 4-6 minutes. Lightly season with salt and pepper while cooking. In the last 2 minutes, add zucchini and continue to cook with peppers and onions until slightly softened.
- To assemble hash; combine turkey sausage, potatoes, onions, peppers and zucchini.