Thursday, September 30, 2010

Wonderful Dinner Hash with Baked Eggs

Butternut squash.  Another ingredient that is new to me.  I was finally convinced to try it after seeing Lauren's breakfast for dinner post on Healthy Delicious.  This is a great brunch or dinner dish.  Heck, I don't see why you can't use it for breakfast too!  I modified this only slightly by increasing some of the ingredient amounts.  Lauren says her recipe will feed 2-4, but I think this amount would feed up to 8.

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)
ground pepper

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.
When potatoes are cooked through and squash is softened, add your sausage back into the pan.  Add chopped chard.  Stir over low heat until chard wilts.  At this point I realized I need a MUCH bigger skillet. I had to divide this amongst two pans. This recipe makes a LOT of hash.

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 totally insane a little picky about my eggs and they cannot be remotely wiggly, so I made sure they were completely cooked through before taking out of the oven - about 10 minutes total.
This is incredibly delicious.  Next time we have guests over for brunch, this is on the menu.  The prep is quite a bit of chopping, but after that it's a fairly easy and quick recipe that you don't have to stand over the entire time.  Oh, and it also tastes great cold!  Thank god because we have a lot leftover.

Kid review: It's a hit (well, after they pick out the "green stuff")!


  1. That looks great! I think that I have to add that to my "must try" list.

  2. I must say that this sounds and looks like a very appetizing recipe! I like the contrast of sweetness with the savory chicken sausages. I also like that you added swiss chard, even if the kids didn't like it - it would simply mean more for me!

  3. Ooooh... I actually love butternut squash!!! Looks super yummy!!!

  4. Hi ladies! This was a good one that I will be repeating again. Hope you all give it a try. :)

  5. This looks awesome! I can't believe you haven't cooked with butternut squash before. It's easy to work with when you oven roast it too. I have made soup and ravioli with it.

    It is so funny I am as picky about my eggs as you are. I won't usually order them out in a restaurant. This dish reminds me of a skillet breakfast. It makes a lot! (I know I'm all over the place)

  6. Lyndsey - I know! I can't believe I never had it either. Like I said, I really am a newbie with veggies and I still have a problem with most of them. BUT, dishes like this I can really get in to.
    I loves me some skillet breakfasts too! :) All over the place is a good place to be.