Butternut Squash Breakfast Hash
Ingredients
The hash
-
1
lbs
ground breakfast sausage
-
½
butternut squash
cubed and sliced into thin chunks (about 3 cups)
-
2
cups
mushrooms, chopped
-
1
unit
leek, chopped
-
4
cloves
garlic, minced
-
1
sprig
fresh rosemary, chopped
-
6
cups
spinach (or other greens)
The eggs
Seasoning
-
to taste
unit
salt
-
to taste
unit
pepper
Instructions
- 1. Heat a large skillet over medium heat and add the sausage, breaking it into small bits while cooking until browned and crispy, about 7-8 minutes.
- 2. While the sausage cooks, chop the other ingredients.
- 3. Remove the sausage from the skillet and set aside, leaving the fat in the skillet.
- 4. Add the butternut squash to the skillet and cook until tender, stirring occasionally for about 10-12 minutes. Add the leek after 5 minutes.
- 5. Stir in the sausage, mushrooms, garlic, and rosemary, cooking until the mushrooms soften.
- 6. Add the spinach and mix in until it wilts, about 1-2 minutes.
- 7. Make small divots in the hash and crack the eggs into them. Cover the skillet and cook until the whites are set, serving immediately for runny yolks.
- 8. Spoon the hash and eggs onto plates and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
186mg
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