Sausage, Walnuts and Beet Hash

By Mabel Thompson



2-3 good quality sausages, pork or chicken

1t coconut oil

1-15 oz. can beets, sliced, drained

1 small onion – white, red, green, shallots

2 handfuls of kale, deveined and chopped

Splash of apple cider vinegar

Handful of walnuts

Handful of raw pumpkin seeds

Handful of raw coconut

Dollop plain yogurt for serving



Toast seeds and coconut in large nonstick frying pan over medium-low heat until browned, and remove. Slice sausages into chunks.  In same frying pan, over medium-high heat, brown sausages, and remove from pan.  Add coconut oil to the pan and melt. Add onion, kale, and beets (a can is a lot of beets, so to your taste…) and sauté. Add splash of ACV and deglaze pan.  Cook until kale is wilted.  Return sausage to pan with walnuts, and heat through. Serve in bowls with yogurt and seeds/coconut mix.

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