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Herbed Sausage Hash

Herbed Sausage Hash with White Beans, Rainbow Carrots, and Fried Egg

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Whether you’re looking to satisfy a breakfast-for-dinner craving or seeking the perfect hearty brunch recipe, this one’s for you. Chef Taylor browns sweet Italian sausage in garlic, thyme, and parsley, then tosses it with white beans and an abundance of vegetables—dinosaur kale, cherry tomatoes, and rainbow carrots. It’s all tossed in a lemony tarragon dressing for a touch of acidity, then topped with a runny fried egg and sprinkled with Parmesan.

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 770
  • Protein 49g
  • Total Carb 48g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white beans
    • 1 can
    • white beans
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • rainbow carrots
    • 8 ounces
    • rainbow carrots
  • cherry tomatoes
    • 1/2 pint
    • cherry tomatoes
  • parsley
    • 1/8 ounce
    • parsley
  • tarragon
    • 1/8 ounce
    • tarragon
  • thyme
    • 1/8 ounce
    • thyme
  • lemon
    • 1
    • lemon
  • garlic
    • 1 clove
    • garlic
  • sweet Italian sausage
    • 12 ounces
    • sweet Italian sausage
  • white wine
    • 1/4 cup
    • white wine
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Drain and rinse white beans. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Halve carrots lengthwise, then cut crosswise into ¼-inch half-moons. Halve tomatoes. Roughly chop parsley and tarragon leaves and mince thyme leaves, keeping herbs separate and discarding stems. Halve lemon. Mince garlic

  2. Sauté aromatics and brown sausage

    Sauté aromatics and brown sausage

    Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add thyme, garlic, half of parsley, ¼ teaspoon salt, and pepper as desired. Add sausage and cook, breaking up, until browned, 4-5 minutes. 

  3. Cook vegetables and beans

    Cook vegetables and beans

    Add kale, carrots, tomatoes, and 1 cup white beans to pan with sausage, still over medium-high heat (save remaining beans for another use—we love them in chili!). Cook, stirring occasionally, until kale is wilted, 2-3 minutes. Add white wine and cook until vegetables are tender and liquid is reduced by half, 3-4 minutes more. Remove pan from heat.

  4. Fry eggs

    Fry eggs

    While vegetables cook, heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan and add salt and pepper as desired. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.

  5. Make tarragon-lemon dressing

    Make tarragon-lemon dressing

    While eggs cook, in a small bowl, whisk together tarragon, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Use remaining lemon to brighten a glass of water.

  6. Plate herbed sausage hash

    Plate herbed sausage hash

    Using a slotted spoon, divide herbed sausage hash between serving plates, discarding any excess liquid in pan. Drizzle over tarragon-lemon dressing, top with fried eggs, and garnish with Parmesan and remaining parsley. Dig in!

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