Technically, it’s still Fall.
So I’ve been a bit distracted and meant to post this in November. Whoops! However, autumn or not this is still a wonderfully healthy and delicious dish. It’s sort of a quick “all purpose” that can be whipped up for breakfast, brunch, lunch or dinner any time of the year.
It’s a quick hash, but I like the addition of apples to add a bit of sweetness. At the end of the day, you can substitute anything with, well, anything! Swap out pears for the apples or butternut squash for rutabaga, if you feel so inclined. Whatever is seasonal and on hand. (Which, I guess, makes this rendition particular to fall, but I digress.) You can even leave out the sausage for a vegetarian option.
To make this dish come together lightning fast, there are a few tricks. I like to do the sweet potatoes cut small and baked in the oven since they take so long to cook. This leaves your stovetop open to cook everything else in the meantime. Additionally, I always buy my butternut pre-diced. They’re just so hard to peel and chop when you buy them whole. Even a bag of frozen ones will work.
- 1 large sweet potato cubed
- 2 pounds hog or venison breakfast sausage
- 1 onion diced
- 1 small butternut squash cubed
- 1 large apple diced
- 1 bell pepper diced
- 1 tsp cumin
- 1/2 tbsp cinnamon
- 1/2 tsp dried thyme
- salt, pepper, cayenne to taste
- Fried egg optional
Preheat the oven to 425. On a foil-lined pan sprayed with pan spray, spread out the sweet potatoes and season lightly with salt and pepper. Pop in the oven and cook until soft and starting to brown, about 15-20 minutes. Once finished, take out and move to a large bowl.
Meanwhile, brown the breakfast sausage until it's cooked through. Remove with a slotted spatula to a large bowl, reserving for later. Remove some of the grease left in the pan, leaving about 2-3 tablespoons. Add the onions, butternut squash, cumin, cinnamon, thyme, salt and pepper and cayenne. (Cayenne is optional.) Cook until the butternut squash is softened but not cooked all the way.
Add the apples and bell pepper. Cook about 5-ish minutes, just enough so the apples aren't too mushy but still slightly cooked and warmed through. Combine the meat, sweet potatoes, and squash/apple mix in a large bowl. Toss to combine, seasoning with more cinnamon or cayenne if needed. Top with a fried egg if desired.