Fall Breakfast Hash

Fall Breakfast Hash

We all know fall is the best baking season, but did you know fall has the best vegetables too?

Brussell Sprouts, Butternut Squash, Mushrooms Galore! And what better way to enjoy fresh vegetables than with a breakfast hash cooked in a good ol cast iron skillet?

Fall Breakfast Hash

Ok, Ok, I haven’t posted in over two weeks and I’m so sorry! My final semester at school has been crazy but for the most part it is all good stuff. I had my best friend from home and her boyfriend come visit, I’m working on lots of cool web development projects, and I’ve had midterms which are not so cool. But kinda cool because they will be my LAST MIDTERMS EVERRRRRRRRR.

But I have been cooking and experimenting in the meantime. One of my biggest fall-cooking fascinations right now is using nutmeg in savory dishes. I’m sure some people are like well yeah….but to me it’s this whole cool new thing. My first exposure to it was making this Cider Braised Chicken by How Sweet Eats. First of all make that dish for dinner sometime because it is unreasonably good. Second, nutmeg + paprika with beautiful fall squashes and mushrooms is an absolute match made in heaven.

Fall Breakfast Hash

This hash is basically the bounty of fall harvest in a skillet. And you should eat it. Also, look out for all my upcoming various fall food experiments. Cooking with pumpkin is hard, especially if you are me and just not that jazzed about pumpkin, so you make a pumpkin soup so spicy it makes your eyes water.

Fall Breakfast Hash

Fall Breakfast Hash
 
 
Ingredients
  • 2tbs coconut oil
  • 2 shallots
  • 1 cup brussel sprouts, halved
  • ½ butternut squash, diced
  • 8 oz, portabello mushrooms (1 standard package )
  • 4oz, chicken sausage
  • as many eggs as you desire
  • 1tsp paprika
  • 1tsp nutmeg
  • salt and pepper to taste
Instructions
  1. Preheat oven to 425,
  2. Heat coconut oil in skillet over medium heat
  3. Place all ingredients except the eggs in the cast iron skillet, stir occasionally
  4. Cook until squash is soft, and shallots clear about 12-15 minutes.
  5. Take skillet off the heat and crack eggs into the hash.
  6. Place in oven for 7-8 minutes until eggs are set and whites looked cooked.
  7. EATT