- 1 lb sausage
- 3-4 eggs
- ½ butternut squash – cubed and sliced into thin chunks (about 3 cups)
- 1 cup mushrooms – chopped
- 1 leek – chopped
- 4 cloves of garlic – minced
- 1 sprig of fresh rosemary – chopped
- 2 handfuls of spinach
- Salt & pepper, to taste
- Place a large skillet over medium heat. Add the sausage into the skillet to brown.
- While the sausage is cooking, chop up the squash and other ingredients. Once the sausage is browned, remove it from skillet and set aside for later.
- Leaving the fat from the sausage in the skillet, toss in the butternut squash pieces and cook until it starts to just turn tender, stirring occasionally (about 10-12 minutes). Add in the leek after the squash has cooked for 5 minutes.
- Next, add in the mushrooms, garlic, rosemary and spinach to the squash and stir everything together until the spinach starts to wilt down.
- Next, make small divots in the hash for the eggs. Crack the eggs into the divots and cover the skillet to let the eggs cook for a few minutes. Watch the eggs closely, if you want runny yolks (like I do) you will need to serve them as soon as the whites turn white because the yolks will harden quickly after that.
- Spoon the eggs and hash mixture onto a plate and serve.