Smoky-Sweet Autumn Breakfast Hash

Smoky-Sweet Autumn Breakfast Hash

Smoky-Sweet Autumn Breakfast Hash
Rise and shine! It’s November and it’s time to start eating some hearty, wholesome meals.

This weekend I was bored of my typical post-Saturday-morning-gym egg-and-vegetable scrambles so I decided to change it up a bit and really embrace some fall produce. If you don’t have butternut squash readily available, you could definitely use sweet potatoes instead, for a more traditional hash. I really want you to use good sausage in this – none of that frozen Jimmy Dean breakfast patty stuff. I used an all-natural chicken-apple-gouda sausage from the local grocer.

Smoky-Sweet Autumn Breakfast Hash

1 tablespoon coconut oil
2 cups diced, roasted butternut squash
1 cup sliced crimini mushrooms
4 cups kale greens
1/2 sweet yellow onion, diced
2 good quality chicken-apple sausages, cut into coins
2 eggs (or 4 eggs if you feel like topping each hash with double. Your call!)
Sea salt, cracked black pepper, red pepper flakes

Heat up a big skillet over medium and melt the coconut oil. Add the onions until they start to brown, about 5 minutes or so, then add the rest of the vegetables, sprinkle with sea salt, cracked black pepper, and red pepper flakes to taste, and let everything cook down together for about 10-15 minutes, stirring occasionally.

While that’s going on, cook your sausage in a small, separate skillet. Once the sausage seems cooked through, which should take under 10 minutes, combine it with the vegetables.

Use that same small skillet with the sausage grease to fry your eggs over easy or sunnyside up. When you’re almost done cooking the eggs, turn the heat up on your vegetable & sausage skillet to high, so you get some nice crispy brown bits (but make sure you don’t burn it!).

Split the hash into two bowls, top with your fried egg(s), and any hot sauce you prefer (I like a little bit of Louisiana on top of something like this…)

Smoky-Sweet Autumn Breakfast Hash 2

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