Harvest Hash

The cool weather brings out all of the cravings for comfort food, so I took some items from one of the last farmers’ markets of this year, and made this delicious brunch hash. Serve this with an egg, and you have a meal that will hold you over for the entire day! Enjoy!

 

 

 

 

 

Ingredients:

 

One bag of cranberries
1 small to medium size butternut squash
3 small Yukon gold potatoes
2 Tbsp of olive oil
1 medium onion
2-3 cloves of garlic
5 fake sausage links (store bought or homemade) thawed
1 honey crisp apple
Butter
Salt and pepper to taste
Eggs (optional)

 

Directions:

 

Preheat oven to 400

 

1.       Cook cranberries as per bag instructions. Set aside to cool

2.       Cut squash and potatoes in inch size cubes. Toss with olive oil. Add salt and pepper to taste. Roast in preheated oven for one hour, shaking every 15 minutes

3.       Meanwhile, in a medium size pan, melt 1 Tbsp of butter over medium high heat. Add onions and garlic, and cook for 3-5 minutes. Add apple and cook for an additional 5 minutes.

4.       Cut “sausage” in inch size cubes. Add to onion, garlic, apple mixture. Add another tablespoon of butter if beginning to stick.  Cook for an additional 5 minutes. Add salt and pepper to taste. Pour in a large bowl and set aside

5.       When potatoes and squash are finished roasting, add to the sausage mixture. Mix with a wooden spoon, careful not to smash the squash and potatoes.

6.       Spoon some of the hash on top of a plate. Spoon some cranberries over the top. Serve with an over easy egg if desired