Ingredients

Adjust Servings:

	For the Pumpkin Hash
	½ pound Italian Turkey sausage, removed from casings if necessary
	1 medium Onion , finely chopped
	4 large Yukon Gold Potatoes , peeled and chopped into ½-inch cubes
	1 cup low-sodium Chicken broth or vegetable broth
	½ teaspoon Kosher Salt
	¼ teaspoon Cayenne Pepper
	¼ teaspoon ground Cumin
	Cubed Roasted Pumpkin , about 2 cups
	For the Sage Corn
	2 cups frozen Corn
	4 fresh Sage leaves, minced

Pumpkin hash recipe

Name: Pumpkin hash recipe
Total time: 30 min
Yield: 4 Servings
Ingredients: Turkey: ½ pound Italian; Onion: 1 medium; Potatoes: 4 large Yukon Gold; Chicken broth: 1 cup low-sodium; Kosher Salt: ½ teaspoon; Cayenne Pepper: ¼ teaspoon; Cumin: ¼ teaspoon ground; Pumpkin: Cubed Roasted; Corn: 2 cups frozen; Sage: 4 fresh

30 minutes
Serves 4
Medium

Ingredients

For the Pumpkin Hash
½ pound Italian Turkey
1 medium Onion
4 large Yukon Gold Potatoes
1 cup low-sodium Chicken broth
½ teaspoon Kosher Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon ground Cumin
Cubed Roasted Pumpkin
For the Sage Corn
2 cups frozen Corn
4 fresh Sage

Directions

Steps

1 Done	For the Pumpkin Hash Brown the sausage in a large skillet over medium heat until thoroughly cooked. Transfer the sausage to a bowl, reserving the fat in the pan.
2 Done	Add the onion to the pan and sauté until soft, about 4 minutes.
3 Done	Add the potatoes, broth, and seasonings, cover, and simmer for 6 to 8 minutes, until the potatoes are fork-tender.
4 Done	Add the reserved sausage and the cubed pumpkin and cook until the potatoes begin to brown, about 10 minutes.
5 Done	For the Sage Corn In a small1-quart saucepan, heat the corn for 3 minutes, or until warmed through. Stir in the sage.