1/2butternut squash, cubed and sliced into thin chunks - about 3 cups
4clovesof garlic, minced
1sprig of fresh rosemary, chopped
6cupsspinach(or sub other greens)
Salt and pepper, to taste
Place a large skillet over medium heat. Once hot, add the sausage into the skillet and break it into small bits. Cook, stirring occasionally, until the sausage is browned and has developed some crispy bits, about 7-8 minutes.
While the sausage is cooking, chop up the other ingredients as noted. 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 sausage, mushrooms, garlic and rosemary to the squash and stir everything together. Cook, stirring occasionally for a few minutes until the mushrooms start to soften.
Add this spinach and mix in with everything. Cook for 1-2 minutes longer, until the spinach starts to wilt.
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. (Alternatively, you can cook eggs in a separate pan to your liking and serve them over the hash).
Spoon the eggs and hash mixture onto a plate and serve.
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