Fall Breakfast Hash

Name: Fall Breakfast Hash
Prep time: 10
Cook time: 30
Total time: 40
Yield: 1
Ingredients: sweet potatoes, peeled and cut into ½-inch cubes; butternut squash, peeled, seeded, and cut into ½-inch cubes; parsnips, peeled and cut into ½-inch chunks; extra-virgin olive oil, divided; kosher salt, divided; coarse-ground black pepper; smoked paprika; garlic powder; package Classic Roasted Chicken Sausage, cut into ½-inch coins; small red onion (or ½ medium-to-large), cut into ¾-inch chunks; medium red bell peppers, seeded and cut into ¾-inch chunks; chopped fresh sage

Prep Time: 10 min | Cook Time: 30 min | Servings: 1

Breakfast

Classic Roasted

When it comes to breakfast hash, seasonality is clutch. In fall—and especially in this Fall Breakfast Hash—that means sweet potatoes, butternut squash, and parsnips, roasted with smoked paprika and fresh sage alongside red bell peppers and coins of leaner, cleaner Classic Roasted Chicken Sausage. It smells like fall, eats like a real breakfast, and somehow makes your kitchen feel fancier than it is. It’s also a one-pan wonder… or two if you like it crispy.

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:

Ingredients

8 ounces sweet potatoes, peeled and cut into ½-inch cubes

1 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 ¼ teaspoon kosher salt, divided

¼ teaspoon coarse-ground black pepper

½ teaspoon smoked paprika

¼ 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

Instructions

Prep Time: 10 min | Cook Time: 30 min | Servings: 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.

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.

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.

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.

Serve: Transfer to a serving platter, garnish with chopped parsley, and serve warm—with your favorite sauce on the side, if desired.

tags: Fall Healthy High-Protein