On fall mornings, nothing is better than a hearty breakfast. Make this Fall Breakfast Hash this week, maybe even for Thanksgiving breakfast! Look below for the recipe.
Fall Breakfast Hash
Serves 6-7 (1 Cup Servings)
INGREDIENTS
- 1 pound pork sausage (If you’re local, I like the freshly made breakfast sausage at Earth Fare or Lucky’s Market)
- 2–3 tablespoons olive oil
- 1 1/2 cups carrot, diced into 1/2-inch pieces
- 1 1/2 cups butternut squash, diced into 1/2-inch pieces
- 1 1/2 cups turnip, diced into 1/2-inch pieces
- 1 1/2 cups sweet potato, diced into 1/2-inch pieces
- 2 teaspoons rubbed sage
- 1/2 large sweet onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
DIRECTIONS
Cook the sausage in a large sauté pan, and drain excess fat. Remove the sausage from the pan and set aside. Add olive oil to the pan over medium heat. Once the oil is hot, add the onion and cook 2–3 minutes until slightly soft. Add the remaining vegetables, salt and pepper, and stir to ensure seasoning coats all ingredients. Add 1/2 cup water to the pan and cover with a lid. Cook for 12–15 minutes, stirring occasionally. Once the vegetables are tender, add the sage and sausage and stir thoroughly. Cook for another 2 minutes and remove from heat. Serve hash in a bowl and top with an egg if desired.
Note: Leftovers keep for five days and can be reheated for a quick weekday breakfast!
Nutrition Facts: 302 kcal, 18 g fat, 399 mg sodium, 19 g carbohydrate, 4 g fiber, 10 g sugar, 15 g protein
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