This recipe is something of a Dash of Jazz classic, if there is such a thing. It’s the first one I ever shared here on the blog (original post here not too much on my rookie photo skills, please!) a little over two years ago…and it’s still going strong! I recommend this hash to friends and readers that are trying to get into meal-prepping or just eating a better breakfast because it’s absolutely ideal for that. There are five main components: apple, sweet potato, raisins, walnuts, and turkey sausage. Aside from that, you just add a few spices to taste and a drizzle of olive oil before popping everything in the oven to cook. Bam! Breakfast for a week, y’all!
There’s sweet, savory, crunch and just a lot of yum in this dish. It’s so filling and tasty, I sometimes have it for breakfast AND lunch. You can very easily play with the proportions and ingredients to accommodate different dietary needs because it’s a very “friendly” dish to begin with: gluten-free, Whole 30 compliant, and even paleo! Another plus is that it’s so easy to make and either portion out into a container for each day. Since sharing the original recipe I’ve cut back on added sugar, resulting in a teeny little tweak and I don’t even notice the difference. One thing that hasn’t changed is the kind of protein I use, which is from Jennie-O. I normally just grab the precooked turkey sausage patties at the grocery store but received the all-natural, uncooked, sliceable version to try and thought I’d see how well it worked in this recipe. I’m happy to report that the result was no different than my usual method, there’s just an extra step in the process. So when grocery shopping, know that you can successfully use either one! I love the flavor of Jennie-O sausage in this dish and that I don’t have to season or do anything else to it.
This is an old standby dish that always gets the job done. Also, my co-workers still ask what I’m eating whenever I reheat this and I wind up emailing everybody the recipe link, haha! One of my friends (and main taste-testers) tried it for the first time recently and said it was great either hot or cold. I always eat it hot but I suppose it’s good to know I’ve got options? Normally, when I update a recipe, I modify the original post but I kind of like having both versions. Partially because I can clearly see the growth and partially #sentimentalmoments. Many of y’all have recreated this recipe over the years and I love seeing your renditions. Be sure to tag me @dashofjazzblog in your social shares so that I can show some love. Thanks for reading!
In collaboration with Jennie-O. As always, all opinions are my own.