Sausage and Butternut Hash
4 links hot chicken sausage, removed from casings
one sweet onion, diced
4 cloves garlic, minced
1 butternut squash, peeled and diced
1 large potato, diced
3/4 cup apple cider
6 leaves chard
6 eggs (or more, or less)
olive oil, for pan
ground oregano (forgot to pick up fresh)
Prep (thank goodness for my little handy chopper thingy because this was a lot of chopping):
Heat oven to 400. In a large skillet cook your sausage meat until done. Remove from pan and set aside. In same pan, cook the onion and garlic with a little olive oil until softened. Add squash, potato and cider. Continue cooking, stirring occasionally.
Remove pan from heat and make enough shallow wells in the hash in which to crack your eggs. Sprinkle with salt, pepper and oregano and transfer pan to oven. Cook for 5 minutes or to desired doneness. I'm
Kid review: It's a hit (well, after they pick out the "green stuff")!