Sausage Hash with Carrots

Last Updated on July 14, 2025 by Deliciously Organic

A sausage hash is a nutrient-dense and hearty meal that can be served any time of day.

I purchase organic sausage at Peaceful Pastures. I found this farm many years ago via the website Eat Wild. It’s a great site that allows you to find organic farms in your area.

There are also some great websites such as US Wellness Meats, Tendergrass Farms and White Oak Pastures who can ship pastured meats straight to your doorstep.

While eating the fat from organic, pastured animals is a healthy habit because the fat contains omega 3 fatty acids, CLA, and vitamin A, it’s good to remember that consuming fat from conventional meat isn’t a healthy option.

Toxins are stored in the fat of animals, so if you’re eating conventional meat, you’ll probably get a serving of toxins with it.

If you can’t get your hands on some pastured, organic meat I recommend purchasing the best quality you can. Then, skip eating the fat (or drain the fat out of the pan) and add some healthy butter, ghee, lard, tallow, etc. to replace the conventional fat.

You could also purchase leaner cuts of meat and then cooking them in pastured saturated fats.

In this recipe I used carrots and potatoes, because that’s what I had on hand, but you can sub the vegetables with squash, sweet potato, bell peppers, etc.

If you substitute your own meats and veg in this hash, I’d love for you to share your combinations in the comments below. I’m always on the look out for new combinations to serve my family!

Sausage Hash with Carrots

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• Cook Time: 30 minutes
• Total Time: 30 minutes
• Category: Main Dish
• Diet: Gluten Free

Ingredients

• 3 large yukon potatoes, cut into 2-inch pieces (substitute sweet potato for Paleo)
• 6 carrots, cut into 1-inch coins
• 1 tablespoon ghee or tallow, melted
• 1 pound organic sausage (links or ground will work well)
• 1 onion, sliced
• 2 cloves garlic, chopped
• 1/2 teaspoon Celtic Sea Salt
• 1 bunch flat-leaf parsley

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Instructions

1. Place potatoes and carrots in a large pot and cover with water. Bring to a boil over high heat and cook until tender, about 10 minutes. Drain.
2. Cook the sausage in the ghee over medium heat until no longer pink, about 5 minutes. Add the onion, and continue to cook until onion is just turning golden on the edges, about 10 minutes (the sausage will start to brown a bit in the pan). Stir in the garlic. Stir in salt. Add the potatoes and carrots and cooking for 5 minutes, stirring occasionally. Stir in the parsley and serve.

Nutrition

• Serving Size: Serves 4

Photo Credit: Becky Winkler