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Roasted Confetti Chicken Sausage Hash

Roasted Confetti Chicken Sausage Hash


cups diced bell peppers (use a mix of colors - red, yellow and green, for instance)


small yellow onion, diced

Salt and pepper, to taste


precooked chicken sausage links (the fat dinner size ones) - recommended: Chicken and Apple Sausage

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  • 1

    Preheat the oven to 400°F. Line a baking sheet with nonstick aluminum foil.

  • 2

    Spread the peppers, onions and potatoes on the baking sheet. Spray with cooking oil spray and sprinkle with salt and pepper.

  • 3

    Bake for 20 minutes, stirring once or twice.

  • 4

    While the veggies are cooking, dice the chicken sausage. Once the cooking time is up, stir onto the tray and bake for another 5 minutes.

No nutrition information available for this recipe

More About This Recipe

  • As pretty as picture, as filling as a great skillet breakfast, and as easy as your fave recipe -- this confetti hash is a party on your plate!

    You can make this Roasted Confetti Chicken-Sausage Hash in 30 minutes -- and it's easy, easy, easy. Check it out. And the best part is that it's really delish!

    Make it Easier

    Shortcuts make this a speedy, simple dish a breeze to make.

    Look for pre-diced potatoes to use. Sold in bags, they are found near the eggs at my grocery store, but they could be in the produce section too.
    Look for pre-cut peppers. The store I shop at sells peppers already sliced and some that are diced as well.
    Make sure to use precooked chicken sausage. Because it’s precooked, it only needs to be heated before serving. Cut it while the veggies are roasting.

    Those are the easy-peasy way of making this hash recipe, but chop-chop if you want! If you are willing to add about 10-15 minutes prep time, then this becomes pretty budget friendly too by chopping your own veggies.

    About the Sausage

    Whether you chop your own veggies or buy them already chopped, do be sure to stick with the precooked chicken sausage. That’s a must.

    My kids devour this – eating up all the sweet roasted onions, sweet and savory peppers and potatoes. The sausage makes it to-die-for. I use big, fat chicken apple sausages and love the way they complement the other flavors. But you could change up the dish using a different chicken sausage (chicken Andouille, anyone?).

    Have it for breakfast. Or brunch. Or lunch. Or brinner, if you are into that sort of thing. Whatever. Just have it because it’s heaven on a plate.

    More Breakfast Dishes

    Start your day right! Here are more ideas for breakfast, brunch or brinner:

    Hamburger Hash Skillet Supper Recipe
    Chunky Veggie Breakfast Hash Recipe
    Texas Hash Recipe
    Crab and Pepper Hash Recipe
    Slow Cooker Roast Beef Hash Recipe

    Featured Recipe

    Sarah W. Caron (aka scaron) likes her hash with a poached egg on top. It’s divine! She blogs about all things home cooking at Sarah’s Cucina Bella.

    What's your favorite skillet or hash recipe?

Oven Roasted Chicken Sausage, Sweet Potato, and Apples

This post brought to you by Giant Food Stores. The content and opinions expressed below are that of unOriginal Mom.

As much as I hate to let go of summer, I am so very excited for fall – it is one of my favorite times of the year! I especially love the flavors of fall. Pumpkin spice everything, apples, squash…yum! I have a super simple recipe to share with you today that is pretty much autumn on a plate…an oven roasted fall medley of chicken sausage, sweet potato, and apples. Delicious, healthy, kid friendly, and SO easy!

I love this recipe because not only is it incredible easy, it’s a really healthy and nutritious meal that I feel good about serving to my family. Plus they always gobble it up – especially my 18 month old! I got turned onto this combination by some friends of ours that brought it to a potluck when they were asked to bring a “kid friendly dish.” I love that they brought something healthy and delicious like this instead of the typical mac and cheese or chicken fingers. Don’t get me wrong, we love us some good mac and cheese in our house…but it just goes to show you that “kid friendly” and “healthy and delicious” CAN in fact go together!

The stars of this dish are sweet potato, apple, and chicken sausage. It couldn’t really be simpler – chop them up, toss them together, and bake! I picked up my ingredients at my local Giant, which always has lots of affordable and quality organic food options through their Nature’s Promise® line. I don’t always buy organic, but I love that they have plenty of organic, free-from products at a budget-friendly price to choose from. Nature’s Promise® Free from food products are just that—free from non essentials like artificial colors, artificial flavors, and artificial preservatives. I’ve been shopping at Giant my entire adult life and really appreciate that they always have a huge selection of affordable and healthy choices! Are you a Giant shopper? Load Offers for Nature’s Promise Products To Your Giant Card Here! (Using mobile? Click here to load offers.)

I found some Nature’s Promise® Sweet Apple Chicken Sausage that is PERFECT for this recipe. It was so yummy! And it was even more affordable than the “name brand” non-organic version too! I’ll definitely be using this again. I’ve used Italian flavored chicken sausage in this recipe, also, and it works well.

The flavors are so amazing by themselves, you really don’t need add much of anything. I toss it with olive oil and some salt and pepper, and usually throw in some rosemary and sage…when I’m using Italian flavored sausage I’ll sometimes throw in some basil or oregano instead. But you can really do anything you like. I’ve also had this dish made with a sprinkle of brown sugar and cinnamon, which makes it almost taste like dessert! You could use raw pork sausage instead of chicken sausage if you want, and I’m sure it would be delicious – you’d just need to bake it longer to make sure it gets cooked through. If you do that, I’d recommend waiting to add the apples until the last 20 minutes or so in the oven so they don’t get too mushy.

This is a hearty and filling dish, so I usually just serve it up alongside a green salad and call it finished. Maybe some crusty bread or wild rice if we’re feeling extra hungry. I picked up some Nature’s Promise® greens and added a sliced apple, craisins, and candied walnuts for a delicious salad.

Isn’t it pretty? Good food doesn’t have to be complicated. Fresh and oh-so-yummy.

And just to prove to you how insanely easy this dish is to throw together, I put together a short little video for you visual learners. Just don’t drool on your keyboard -)

And here’s the Roasted Chicken Sausage, Sweet Potato, and Apples (aka Oven Roasted Fall Medley) recipe, in case you want to print it for reference:

Roasted Sweet Potato, Apple and Chicken Sausage Bowls

Simple to prepare in just one-pan, Roasted Sweet Potato, Apple and Chicken Sausage Bowls make for a hearty, warming weeknight dinner. A dairy-free, gluten-free, paleo and Whole30 recipe the whole family can enjoy!

This summer went by faster than any I can remember.

I knew it was going to be fast, but still, it’s a shock to look at the calendar and see that September is tomorrow.

Summer for us was a crazy mix of work, camps, and a few trips thrown in for good measure. There was soccer, basketball, theatre, zoo, gymnastics, and dance camp.

And there was a whole lot of driving around from one thing to another.

Don’t get me wrong. I loved it. It’s just that the running around made summer go by in a great big blur.

And here we are and it’s September.

Elle goes back to school next week, and while I’m absolutely looking forward to getting back to some kind of weekday routine, I am going to miss her so darn much.

She’s my buddy and I love having her around.

So in advance of the school- and work-week grind, and to keep my mind off of Elle being at school all week, I’ve been working on a big batch of super simple weeknight recipes.

This one is a complete winner, is so easy to prep, totally satisfying, and cleanup is very manageable. You can’t get much better than that!

Be sure to check out the recipe & kid-friendly adaptations below, along with ideas for prepping ahead and maximizing leftovers (a new recipe post feature, what do you think?).

I hope you’ll make these soon, and wishing you all a happy transition into fall. Now, let’s make some Roasted Sweet Potato, Apple and Chicken Sausage Bowls!


1 | Add baby potatoes into the mix, along with the sweet potatoes.

2 | Swap Smokey Maple Roasted Chickpeas for the sausage for a vegetarian option, or make both if serving a mix of vegetarians and meat-eaters.

3 | Serve all the parts of the bowl separately on a plate with the sauce on the side for dipping.

1 | Make the sauce ahead, minus the sage, then store in a tightly sealed container, refrigerated, for up to 5 days. Bring to room temperature, add the sage, and shake prior to serving.

2 | Roast the sweet potatoes and apples ahead. Store in a tightly sealed container, refrigerated, for 3-4 days. When ready to serve, roast the sausage per recipe instructions, along with the pre-roasted sweet potatoes and apples to reheat.

3 | Chop leftover sweet potato, apple and sausage and use as a topping for a big salad with the leftover sauce. Or, stir into scrambled eggs for a breakfast hash.

Naturally Gluten-Free, Dairy-Free, Grain-Free, Nut-Free, Sugar-Free, Paleo and Whole30 Friendly

Ingredients You Need:

  • al fresco pasta night mild italian chicken sausage
  • penne pasta
  • jar of roasted red peppers
  • fresh garlic
  • heavy cream
  • olive oil
  • salted butter
  • chicken broth
  • reserved pasta water
  • tomato paste
  • parmesan cheese
  • red pepper flakes, oregano + salt and pepper
  • fresh parsley or oregano for topping

  1. Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook until fork tender, about 10 minutes. Drain.
  2. Heat the oil in a large cast-iron or nonstick skillet over medium heat. Cut open the sausage casing and squeeze the meat directly into the pan, discarding the casing. Sauté for 4 to 5 minutes, until the meat is cooked through. Transfer to a plate.
  3. In the same pan, add the reserved sweet potatoes, the onion, and red pepper. Cook until the potatoes and vegetables are browned, about 7 minutes. Return the sausage to the pan, season with the cayenne and salt and pepper, and stir to mix.
  4. Divide the hash among four plates or bowls. Top each serving with a fried egg and Tabasco.

Eat This Tip

Want to make perfect fried eggs? Impatience is the easiest way to ensure a tough, underwhelming egg. Here's the secret to getting those perfect crispy edges and gooey insides.

Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 pound chicken sausage
  • 4 ounces chorizo sausage
  • 1 large sweet potato, diced
  • 2 teaspoons garlic powder
  • ¼ teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • ½ cup chicken broth, or more as needed
  • 1 zucchini, diced
  • 1 cup fresh spinach (Optional)
  • 1 egg

Heat olive oil in a skillet over medium heat. Cook and stir chicken sausage and chorizo sausage in the hot oil until browned and cooked through, about 10 minutes. Drain excess grease.

Stir sweet potato, garlic powder, cayenne pepper, salt, and pepper into sausage mixture add chicken broth and simmer, adding more chicken broth if mixture gets too dry, until sweet potato is tender, 10 to 15 minutes. Mix zucchini and spinach into sweet potato-sausage mixture and simmer until zucchini is tender, 5 to 10 minutes. Drain excess liquid.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Poach the egg until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove egg from the water with a slotted spoon.

Butternut, Apple, and Chicken Sausage Hash This toasty, savory + sweet butternut squash hash with chicken sausage and apples is perfect for weekend brunches or breakfast for dinner! It’s easy to make ahead of time for a quick breakfast. Grain free, dairy-free, with no added sugar, and Whole30 compliant. A good hash might just be my favorite thing to cook, ever. And absolutely my favorite thing to eat! I like to think of it as taking all my favorite ingredients and combining them to create flavors that take each to a new level entirely. Plus, a really tasty, filling hash recipe can be made for any meal – and I’ve been known to eat the same one for all three on some days! Whether it’s for a make ahead breakfast, fancy brunch, quick reheated lunch or all-out breakfast for dinner, a hash can be everything at all times! Today, we’re going for a savory sweet dream hash. Toasty sweet roasted butternut squash with savory chicken sausage, apples, warm spices and fresh herbs, with eggs cooked right in the hash! It all comes together in 30 minutes and can easily be made ahead of time (without the eggs) for an easy meal. To make this hash Whole30 compliant, I used my favorite pre-cooked, Antibiotic Free No Sugar Chicken Sausage from Jones Dairy Farm. It’s super easy to make clean, Whole30 friendly recipes using great-tasting antibiotic- and sugar-free chicken sausage links from Jones. There’s no need for additives like sugar, MSG, nitrates or artificial flavors. The chicken sausage is Certified Paleo and Gluten-Free, and each three link serving of clean-label sausage delivers 10 grams of protein and 5 grams of fat. Since it’s pre-cooked, it’s effortless to add to recipes for extra flavor and protein – I especially love adding it to my breakfast skillets when I’m short on time in the morning! Although the hash winds up all in the same skillet at the end, I did take the extra step of roasting the squash separately, while cooking the remaining ingredients on the stovetop. Roasting brings out a wonderful caramelized flavor and toasty texture that isn’t easy to achieve on the stovetop, so, the extra step is well worth it! While the squash roasts, you’ll cook the chicken sausage, onions, apples, herbs and spices in a skillet. Once the butternut is roasted (about 25 mins), you’ll add it to the skillet, and then cook the eggs right in there with everything on the stovetop. To make sure the eggs cook evenly, you’ll need a cover for your skillet that fits relatively well. Mine isn’t a true match, but it does the job! The blend of flavors from the chicken sausage, onions, apples and caramelized butternut is truly addicting – not kidding at all! Once you make this hash, it will surely become a go-to favorite! Visit the Jones Dairy Farm Website for a store locator to find their Antibiotic Free No Sugar Chicken Sausage. I hope you’re ready to cook this simple, incredibly delicious and healthy hash – let’s go! Roasted Garlic and Feta Chicken Sausage Recipe

I feel a sense of shame having let the entire summer go without churning out a few different sausages. When I first made the switch from the slow and cumbersome KitchenAid stuffer to a true five-pound vertical stuffer last year, the ease at which I could stuff sausage into casings had me churning out great links like chorizo and spicy mango. It's time to bust out the grinder again get back into the game.

I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. I tried to keep it simple, letting the garlic and feta do most of the work flavoring the sausage, but also added in appropriate additional seasonings of shallots, oregano, vinegar, and lemon juice.

I was quite pleased with the results, having a sausage that didn't overwhelm with too much flavor—something pre-packaged grocery store sausages do too often—letting the chicken gently meld with the garlic and getting a nice bite of sharp and salty feta here and there. It reminded me why homemade sausages are so great, and that I really need to ramp up production and back on the sausage wagon.

The Meatwave

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I did a pseudo-catering gig over the weekend for a friend's bachelor/bachelorette camping party. I haven't done many events like that, and my first thought was to put together a grand, cohesive meal for a special dinner. The groom-to-be had other thoughts though&mdashgrill up a bunch of awesome small bites to last from lunch through the late night. To me, that's just a Meatwave and totally in my comfort zone. The only problem was that I had little advance notice, leaving a tight schedule for prep, and while I wanted to deliver on all the menu suggestions, I ultimately had to let one fall by the wayside&mdashsausage. If time was no issue, there would certainly have been some home ground and encased meats at the party, and I'm sure this roasted garlic and feta chicken sausage would have gone over great.

Some sausages are pretty quick to churn out, but this one take a bit longer because it starts out with roasting garlic to develop the base of a great flavor profile. I made the roasted garlic by slicing the tops of a few heads of garlic, wrapping them foil with a little olive oil, and then cooking them in a 350 degree oven until they were browned and softened&mdashabout 20 minutes. Roasting took the sharp bite out of the garlic and transformed it into a sweet and savory affair that's kind of great just to eat on its own. Since its intensity was scaled back, it took three whole heads of roasted garlic to fully flavor four pounds of meat.

With roasted garlic in place, I added a seasoning mixture taken from my experiences with Greek cooking. The fatty cubed chicken thighs were tossed with shallots, feta, oregano, salt, and pepper.

The chicken was then run through the small die of my meat grinder. A lot of people have been asking me why I do the seasoning prior to grinding, and it's really just a personal preference I've come to develop. The flavor will be the same whether you season pre or post-grind, but when I add all the ingredients in prior to grinding, it lets me be a little lazy on prep. Letting the grinder to some of the work, I could roughly chop the shallots, oregano, and feta, knowing that they'd be broken down more once they met their fate with the grinding plate.

After the meat was ground, I added in a bit more feta to have both small and big chunks of cheese in the sausage. Red wine vinegar and lemon juice were added as well and the whole thing to a spin in the stand mixer until the meat was cohesive and slightly emulsified.

Then came the step I always like to reenforce&mdashtaste testing. Once the meat is stuffed, you're pretty much committed to what you have, so it's so important to break off a little bit of sausage and pan fry it to ensure everything is seasoned well.

Once I verified that the sausage delivered on the garlic and feta flavors I was after, and was sufficiently salted, I got it quickly stuffed into hog casings using the 5-lb vertical stuffer that has made my sausage-making life such a joy. Links were then tied, and it was off to the grill.

They grilled up beautifully and I was quite pleased with the results. This sausage didn't overwhelm with too much flavor&mdashsomething pre-packaged grocery store sausages do too often&mdashletting the chicken gently meld with the garlic and getting a nice bite of sharp and salty feta here and there. It reminded me why homemade sausages are so great, and made me think that I should just always have some on hand in the freezer in case there are any last minute scenarios like this past weekend where a great homemade sausage would have only made the meal that much better.

Published on Tue Oct 1, 2013 by Joshua Bousel

Roasted Garlic and Feta Chicken Sausage

  • Yield 4 pounds
  • Prep 1 Hour 30 Minutes
  • Cook 15 Minutes
  • Total 1 Hour 45 Minutes


  • 3 small heads garlic
  • 1 tablespoon olive oil
  • 4 pounds pounds skin on, boneless chicken thighs, cubed
  • 10 ounces feta cheese, crumbled, divided
  • 1/4 cup finely chopped shallots
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons red wine vinegar, chilled
  • 2 tablespoons juice from 1 to 2 lemons, chilled
  • Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed


  1. Preheat oven to 350 degrees. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl.
  2. Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind.
  3. Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
  4. Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
  5. Form a small sausage patty place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
  6. Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
  7. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

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Chris I have only made breakfast sausage and raw chorizo, it's something I haven't had the time to mess around with as much as I would like. These look gorgeous, Josh! Posted Mon, Oct 7 2013 2:04PM

Mark Same with Chris, I like to eat sausage on breakfast with vegetables, bread and a glass of milk before leaving my home.
This recipes looks simple to do, I will make this sausage tomorrow. Posted Wed, Apr 23 2014 11:56PM

Matt Looks delicious! Posted Thu, Nov 12 2015 11:04AM

Andrew G. Hopkin I have a new meat grinder. Thank you share repices. I will make it for my kid. Posted Tue, Nov 24 2015 9:54AM

Anthony I feel so hungry immediately when look at the first picture. Posted Sat, Mar 5 2016 12:43AM

Gregory Damn ! I am hungry now :(
I will do it some sausage soon with my meat grinder for sure. Posted Tue, Jul 11 2017 1:20PM

Sam This recipe was terrible. I made them today. There is far too much moisture and they almost instantly exploded on the grill. Wasted a lot of time. Posted Sun, Jan 10 2021 8:34PM

How can I customize this Sheet Pan Sausage dinner?

  • Change the sausage: You can use any sausage you like. This includes chicken, turkey, pork, beef, vegetarian, or a combination. I haven't tried them yet, but I hear the "beyond meat"- type vegetarian sausages are excellent as well. Use whatever you like or have on hand.
  • Change the veggie: You don't have green beans? Try thicker slices of zucchini, yellow squash, or eggplant. Or substitute asparagus or sugar snap peas instead of the beans.
  • You could also use frozen green beans: Just add them to the sheet pan frozen, they will cook up with the rest of the dish in no time. Although they won't turn out quite as crispy as fresh green beans.
  • Use any spices you like: I like the combo of cumin, paprika, garlic powder, oregano, salt, and pepper. But you could totally use a spice blend to speed things up. Some of my favorite spice blends include Italian, Cajun, Blackened, or Herbs de Provence.
  • Swap potatoes: Try a combination of sweet potatoes with any other potatoes you have or roast with carrots, parsnips, butternut squash, and turnips too.

Roasted Chicken Sausage, Peppers and Potatoes

We are addicted to this sausage, potato and pepper dish! I cook it almost every week and always change up the veggies for what’s in season. It’s a healthy, colorful and protein-packed pan full of deliciousness and so easy to make. Just chop, toss and roast. Dinner is done!

With an archive of almost 600 recipes, you might find it funny that I haven’t posted my all-time favorite weeknight meal before. However, this one-pan wonder has been a relatively new, yet incredibly simple, discovery that has become a big time favorite. We’ve gone back to this delicious meal again and again, cooking it once a week since dreaming it up earlier this year.

Using a variety of the fresh veggies we always have on hand – bell peppers, potatoes, and onions – makes this meal easy, healthy and full of flavorful goodness. But, the best addition? Juicy, tender Parmesan Italian Chicken Sausage from Gold’n Plump®. One pan, a colorful medley of fresh veggies, and chunks of healthy, high protein chicken sausage? Weeknight meals don’t get any better.

I often change up the vegetables in this dish according to what’s in season. In the summer, I’ll use zucchini and yellow squash, maybe toss in some quartered Roma tomatoes. In the fall and winter, sweet potato and butternut squash are scrumptious additions. We also like to add a little spice with crushed red pepper flakes (and hot sauce on the table), but these are optional. Feel free to use any seasoning in place of the Italian seasoning, too. I’ve cooked this combo with Cajun, Moroccan, and Lemon-Pepper seasonings with equally amazing results. You can really make this meal to your taste!

This mouthwatering mix of chicken sausage, fresh veggies, potatoes, and spices is easily made in one pan and full of hearty, healthy goodness. Just chop it, toss it and roast it! Voila, your delicious dinner is done. And as a bonus, your home smells amazing.

Grab the ingredients and cook it up tonight. Chances are I will be cooking it again, too!

Watch the video: Chicken, Sausage, Peppers u0026 Potatoes - How to Roast Chicken, Sausage, Peppers u0026 Potatoes (January 2022).