Butternut Squash and Brussels Sprout Hash
Butternut Squash and Brussels Sprout Hash is such a deliciously hearty recipe for fall. Full of sweet, diced butternut squash, crispy Brussels sprouts, diced chicken sausage, onion, spices, and fried eggs. It's a low-carb breakfast that is energy packed.
Ingredients
- 2 chicken apple sausage links, diced
- 2 tablespoons extra-virgin olive oil
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1/2 pound Brussels sprouts, thinly sliced
- 1 cup diced sweet or yellow onion
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons low-sodium soy sauce
- kosher salt or sea salt
- 4 large eggs
Instructions
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Heat a large nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 to 6 minutes. Remove from pan and set aside.
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Add the oil to the same skillet. When hot, add the butternut squash and cook for 5 minutes, stirring occasionally.
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Add Brussels sprouts and onion and continue to cook for 10 to 15 minutes.
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Stir in the paprika, black pepper, cayenne pepper, and soy sauce. Return the sausage to the skillet.
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Use a spoon the make 4 indentations in the hash and add the eggs. Cover skillet and cook until the egg whites are set but the egg yolks are still runny, about 6 to 8 minutes.
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Season to taste with salt and serve.