Harvest Hash

Prep Time

15

Cook Time

25

Serving Yield

6

As the season changes, so do the ingredients!  Thankfully, with autumn approaching, there are some great seasonal ingredients, like butternut squash, kale, and as always, Farmers Hen House eggs.  This Harvest Hash recipe has them all!

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Ingredients

6-12 Farmer’s Hen House Eggs

1 medium butternut squash diced

3/4 lbs. of your favorite sausage

1 bunch kale, chopped

1/2 cup of chopped walnuts (optional)

2 oz. goat cheese (optional)

3 tbsp. olive oil

3 tsp. dried or fresh chopped sage

2 tsp. all spice

Butter (for frying eggs)

Salt and pepper

 

Directions

Step 1

Preheat your oven to 375

Step 2

While the oven is heating, dice up your butternut squash.

Step 3

On a parchment (for easy cleanup, but not necessary) lined sheet pan, spread squash in an even layer.  Coat in 2 tbsp. olive oil, and sprinkle 2 tsp. sage, 2 tsp. all spice, and a heavy sprinkling of salt and pepper.

Step 4

Place in oven to bake for 15-20 minutes or until soft and beginning to brown.

Step 5

In a medium pan, add remaining 1 tbsp. of olive oil and sausage.  Cook over medium heat until the sausage gets brown and crispy.

Step 6

While sausage is browning, put a small saucepan over medium heat.  Add walnuts (without oil) and cook until fragrant. (3 minutes)  Stir often, and be careful not to burn the walnuts.  Set aside once toasted and fragrant.

Step 7

Once sausage is browned, add chopped kale and cook until bright green and wilted.

Step 8

Remove butternut squash from the oven, and combine with sausage and kale. Taste and adjust for salt and pepper.

Step 9

Turn off heat and and dish out into 6 dishes.

Step 10

Divide up walnuts and goat cheese between the dishes (optional).

Step 11

In the same pan you cooked the sausage and kale, add one tbsp. of butter, and crack eggs (one or two at a time) into pan.  Cook eggs over easy, so you have a runny yolk.

Step 12

Add 1-2 eggs to each dish; sprinkle the remaining sage over the 6 dishes.