This low carb sausage and veggie skillet hash with garlic is the perfect summertime side dish or even complete meal to make when there is an abundance of fresh garden produce on hand. It is savory and healthy with its veggie and garlic content .
This healthy meal uses fresh zucchini and green beans and it is the perfect meal for those watching their carbs. It is so simple and easy to throw together. You can serve this with cauliflower rice or even with a healthy carb like sourdough bread, russet potatoes, or brown rice. This creamy zucchini recipe is also low carb and is one of my personal favorites! Serve with a yummy and healthy satisfying dessert like low carb lemon curd pudding or low carb peanut butter cream cheese fudge!
If you’re looking for an easy recipe for a healthy and nutritious dinner, then this is the perfect one to try. It is versatile with the ability to vary the vegetables included to suit your personal preferences and what you have on hand. This vegetable skillet with sausage can be made in a large batch to have ready on hand in the fridge for additional meals later in the week. If you like to meal prep and menu plan, then check out my favorite menu planner that I use!
This delicious meal in one of my go-to dinners during the summer months when my garden is bursting with fresh produce.
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Why you should make sausage and veggie skillet hash with garlic
Health benefits of fresh vegetables: Fresh vegetables are a rich source of many nutrients, minerals and fiber. A diet rich with fresh vegetables can lower blood pressure, reduce risk of hear disease and aid in weight loss. See source.
Health benefits of garlic: Garlic contains many medicinal properties including that it is anti-inflammatory, and can fight off common colds and illnesses. See Health line source. Garlic has also been known to reduce blood pressure, improve cholesterol levels and contains many antioxidants making it possible to prevent Alzheimer’s disease and dementia.
Great way to use garden produce: No one likes to see the work of their hands go to waste or sitting around needing to be used up. If you have a garden and an abundance of fresh produce on hand, then this is the perfect way to use up those beautiful vegetables you have grown!
Easy and simple: Prep time is so basic and easy. All this recipe takes is a little veggie prep and a package of your favorite sausage.
Check out these other recipes for some more healthy dinner inspiration!
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Equipment you will need
Cooking pot or skillet/Cast iron skillet
Cutting board and knife
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Meat ideas we love to use:
Turkey sausage
Polish sausage
Pork sausage
Chicken sausage
Italian sausage
Recipe for sausage and veggie skillet hash with garlic
Veggie measurements don’t need to be exact! Just use what you have on hand and add to your preference!
about 3 handfuls of green beans – apx 1 lb or a little less (then wash and prepare them into bite size pieces about 1 inch)
1/4 cup onion, diced (I like to use white or yellow onion but red onion is great also!)
3-4 garlic cloves, minced or pressed
1 small – medium zucchini, sliced
1/2 lb sausage, I like to use pork sausage, chicken sausage or Italian sausage (Nitrite & Nitrate free preferred) – you can use cooked or raw meat. (Your cooking time will change depending though).
2 T coconut oil or olive oil (I also like to use avocado oil at times)
dash sea salt and black pepper
Optional: Feel free to add some extra veggies like diced red bell pepper, green bell pepper, green onions, diced yellow squash, sliced brussels sprouts, diced sweet potatoes, red potatoes or just about anything you have on hand!
How to make sausage and veggie skillet hash with garlic
Clean and stem green beans. Break or cut into small bite-sized pieces, like thirds or fourths.
Dice onion and mince garlic or put through garlic press.
If the sausage is uncooked (raw): cook meat in the coconut oil until done. Then add the onion and garlic and saute for about 2 minutes until fragrant and slightly browned. Add the veggies and cover for about 5-8 minutes. Then remove lid and continue to cook until veggies reach desired tenderness. (Be careful that all the moisture doesn’t escape or your meal might burn!) Season to taste and serve!
If the sausage is already cooked: Saute the onion and garlic in the oil for about 2 minutes until fragrant and slightly browned. Add the meat and veggies and cook covered for about 5-8 minutes. Then remove the lid and continue to cook until veggies reach desired tenderness. (Be careful that all the moisture doesn’t escape or your meal might burn!) Season to taste and serve!
Sprinkle with salt and pepper dashes & snipped fresh cilantro or parsley.
How to store leftovers
Store leftovers in an airtight container in the fridge or individual serving container for up to a week.
Sausage and veggie skillet hash with garlic
This low carb recipe for Sausage and veggie skillet hash with garlic is the perfect summertime side dish or even complete meal to make when there is an abundance of fresh garden produce to have on hand. I
Ingredients
- about 3 handfuls of green beans - apx 1 lb or a little less (then wash and prepare them into bite size pieces about 1 inch)
- 1/4 cup onion, diced (I like to use white or yellow onion but red onion is great also!)
- 3-4 garlic cloves, minced or pressed
- 1 small - medium zucchini
- 1/2 lb sausage, I like to use pork sausage, chicken sausage or Italian sausage (Nitrite & Nitrate free preferred) – you can use cooked or raw meat. (Your cooking time will change depending though).
- 2 T coconut oil or olive oil (I also like to use avocado oil at times)
- dash sea salt and black pepper
Instructions
Veggie measurements don't need to be exact! Just use what you have on hand and add to your preference!
Clean and stem green beans. Break or cut into small bite-sized pieces, like thirds or fourths. Slice zucchini and prepare any other vegetables you are using.
Dice onion and mince garlic or put through garlic press.
If the sausage is uncooked (raw): cook meat in the coconut oil until done. Then add the onion and garlic and saute for about 2 minutes until fragrant and slightly browned. Add the veggies and cover for about 5-8 minutes. Then remove lid and continue to cook until veggies reach desired tenderness. (Be careful that all the moisture doesn't escape or your meal might burn!) Season to taste and serve!
If the sausage is already cooked: Saute the onion and garlic in the oil for about 2 minutes until fragrant and slightly browned. Add the meat and veggies and cook covered for about 5-8 minutes. Then remove the lid and continue to cook until veggies reach desired tenderness. (Be careful that all the moisture doesn't escape or your meal might burn!) Season to taste and serve!
Notes
Optional: Feel free to add some extra veggies like diced red bell pepper, green bell pepper, green onions, diced yellow squash, sliced brussels sprouts, diced sweet potatoes, red potatoes or just about anything you have on hand!
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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