Oh man, you guys. Spring is here! FINALLY. It has me totally jazzed about my garden, of course.

A couple of years ago, I was fortunate enough to complete the Master Gardener certification at Oregon State University’s Extension. Not only did I learn A TON, but I joined a great community and have had fun nerding out with my fellow plant lovers ever since.

This spring, Dave and I have worked super hard on a total redo of our backyard (yes, we always have at least one project going!) It used to be mostly grass, with a seating area, a picnic table and a raised garden bed. This year, we’ve basically gotten rid of the green grass (grass barely grows in Oregon anyway!) and replaced it with even more garden beds. We’re going to grow so much awesome food!

So far, inside we have tomato, pepper, eggplant, kale and foxglove starts. Outside, we’ve planted spinach, radishes, mustard greens, turnip greens, more kale, and plenty of flowers. So far the only thing that’s above the ground is the stuff I bought already in bloom from Lowe’s – some great ranunculus and primroses. It’s SO HARD to be patient, you guys! I want to hear what you’re planting, so my gardening junkie brain can get a fix

One of the best things about spring being back is that getting back outside part – and the house projects that come along with it. But you know what you need to do any of the above? A solid breakfast! Or brunch. A savory way to start the day. Enter this hash.

I do think all good hashes have an egg on top. That’s the most important thing. And the second most important thing is hot sauce. I love the way spicy food tastes with black coffee. I’m getting hungry just thinking about it!

We’re halfway through the weekend already, somehow, and I’m gearing up for a big trip at the end of the week. More on that later (get ready to drool over my Instagram – more than usual! ). In the meantime, I’m looking forward to getting lots of sleep, planting more stuff and of course… eating a great breakfast tomorrow!

Ingredients

• 2-3 Tbsp. Canola oil
• 1 tsp. Salt
• 3 medium potatoes, washed and cubed
• 1/2 onion, chopped
• 2 celery stalks
• 1/2 bell pepper
• 1/4 cup chopped parsley
• 1/2 cup shredded carrot
• 1/2 lb chicken sausage
• 1/2 cup chicken broth

Instructions

1. Crumble 1/2 lb of chicken sausage into a hot skillet, and cook until cooked through. Set aside onto a plate and cover.
2. Add 2 Tbsp canola oil, 1/2 onion, 1/2 bell pepper, and 2 celery stalks. Cook for about 5 minutes, until the celery and onion start to soften and brown.
3. Add three cubed and rinsed potatoes, cover, and cook for about 15 minutes, tossing along the way. Add the shredded carrots and cook for another few minutes.
4. Add back in the chicken sausage, 1/2 cup chicken broth, and scrape the brown bits off the bottom of the pan. Cook until all the liquid is absorbed or boiled off.