Fall Breakfast Hash

This fall hash eats like a big warm hug at the start of the day.
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Fall Breakfast Hash

Prep Time: 10 min | Cook Time: 30 min | Servings: 1
American
Breakfast
Classic Roasted
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When it comes to breakfast hash, seasonality is clutch. This easy, healthy dish is an eye-opener that’s also eye-popping: it smells like fall, tastes like comfort, and somehow makes your kitchen feel fancier than it is. Roasted root veggies, peppers, and our Classic Roasted Chicken Sausage come together in a one-pan wonder (two if you like it crispy) that’s equal parts hearty and wholesome. And hey—if you ditch the table and eat it sitting in a big ol’ pile of leaves, more power to you.

Pro tip: Serve this hash with your favorite style of eggs on the side (or on top). It’s also a great accompaniment to an omelet 

See Recipe
A hearty chicken sausage and fall vegetable hash plated and topped with a fried egg.
A sheet pan covered in fall vegetables and slices of chicken sausage.

SERVING MULTIPLIER:

1X
2X
3X
4X
8 ounces sweet potatoes, peeled and cut into ½-inch cubes
1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes
8 ounces parsnips, peeled and cut into ½-inch chunks
4 tablespoons extra-virgin olive oil, divided
1.25 teaspoons kosher salt, divided
0.25 teaspoon coarse-ground black pepper
0.5 teaspoon smoked paprika
0.25 teaspoon garlic powder
1 package Classic Roasted Chicken Sausage, cut into ½-inch coins
1 small red onion (or ½ medium-to-large), cut into ¾-inch chunks
2 medium red bell peppers, seeded and cut into ¾-inch chunks
1 tablespoon chopped fresh sage
2 tablespoons chopped parsley, for garnish

Instructions

Prep Time: 10 min | Cook Time: 30 min | Servings: 1
1
Roast the root vegetables:
Preheat the oven to 400°F. On a large sheet pan, toss the sweet potatoes, butternut squash, and parsnips with 2 tablespoons olive oil, 1 teaspoon salt, black pepper, smoked paprika, and garlic powder. Spread evenly and roast for 20 minutes, or until lightly browned on one side.
2
Prepare the sausage and peppers:
While the root vegetables roast, combine the sausage coins, onion, and red peppers in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining ¼ teaspoon salt, and add the chopped sage. Toss to coat evenly.
3
Combine and finish roasting:
Flip the roasted vegetables, then add the sausage-and-pepper mixture to the sheet pan. Spread everything into a single even layer. Roast for 20–25 minutes, stirring once halfway through, until the sausage and vegetables are browned and cooked through.
4
Crisp it all up:
For extra texture, heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add half of the roasted hash and sauté for 2–3 minutes, until a light crust forms on the bottom. Repeat with remaining hash, if desired.
5
Serve:
Transfer to a serving platter, garnish with chopped parsley, and serve warm—with your favorite sauce on the side, if desired.

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