Fall Breakfast Hash
It’s butternut squash season so I’ll find a way to incorporate it into every meal. This is the perfect gluten free & dairy free breakfast to meal prep and have throughout the week or make for weekend brunch!
Yield: 4-6
Fall Breakfast Hash
Balanced fall breakfast hash with butternut squash, sausage, and kale.
Prep time: 8 MinCook time: 25 MinTotal time: 33 Min
Ingredients
- 1 cup butternut squash, cubed
- 1 lb chicken breakfast sausage (ground or links are fine)
- 1 small yellow onion, diced
- ~5 kale leaves, chopped
- garlic powder
- paprika
- dried thyme
- salt, pepper
- egg(s)
Instructions
- Add ~1 tbsp olive oil to a pan on medium-high heat. Add ground chicken sausage and cook most of the way through. (feel free to use cooked sausage to save time- if you use cooked/frozen chicken sausage, you’ll want to start cooking the butternut squash first).
- Add onions and butternut squash, cook covered for 15 minutes stirring occasionally until butternut squash is soft.
- Sprinkle a pinch of all the spices then add kale. Stir and cook for ~3-5 minutes until kale wilts down.
- Turn off heat and fry up an egg(s) in a separate pan. Serve the hash with an egg on top and enjoy!
Notes
How to save time: buy pre-cubed butternut squash and cooked breakfast sausage (frozen or fresh) then cut into small pieces to add to the hash mixture.
