Nothing beats breakfast for dinner some nights. It's comforting, tasty and quite honestly irresistible. So every once in a while, I love to make something out of the ordinary for dinner that could also be made for breakfast. This hash was one of those. Fall veggies are so delicious and I just love incorporating them into as many meals as I can. Butternut Squash is a great one to just throw in here and there because it cooks well in a bunch of different ways. Just be sure to cube it small enough so you're not cooking it for hours.
The vegetables will take about a half hour to cook in total but you're going to add them in at different times. Start with the onions, squash and potatoes. The starch will take the longest to cook out of everything so you need to get that cooking first. Ten minutes after they've been cooking, add in the carrots so they can get going as well. The thinner you slice the carrots the easier they will cook up. Last, you'll add in the mushrooms, peppers and herbs ten minutes after the carrots. They don't take long to soften so they'll wait till the end of the cooking process.
I prefer scrambled eggs with my hash but this would also be tasty with eggs over easy or a fried egg. It's really up to you. This would be delicious as is without any eggs so if they're not your thing, just leave them out.
- 1 tablespoon Olive Oil
- 1 package Turkey or Chicken Sausage, sliced
- 1/2 Onion, chopped
- 2 Sweet Potatoes, cut into 1/2 inch cubes
- 1/2 Butternut Squash, cut into 1/2 inch cubes
- 8 ounces Mushrooms, sliced
- 3 Carrots, sliced
- 1 Red Bell Pepper, cut into 1-inch chunks
- 1 teaspoon each Rosemary & Thyme, chopped
- 4-6 Eggs (optional)