One pan Pumpkin Vegetable Hash perfect for breakfast with a fried egg, or dinner as a side. Gluten free, dairy free, paleo, and Whole30 friendly!
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I can go one of two ways for breakfast. Sweet, which is usually a smoothie, smoothie bowl, or acai bowl. Or savory with eggs, veggies, and some kind of starch (my fav is sweet potato). Sometimes I switch up the smoothie for oatmeal if I am feeling it. I’m not really a pancake or waffle person, probably because I’m not the best at making them, but I usually don’t get them when I go out to breakfast either.
Eggs can definitely get a little boring for people sometimes though. I personally don’t tire of them too much, but I know others do. I have been noticing that a lot of people have an intolerance to eggs or avoid them because of skin issues. So that is where this hash comes in!
This pumpkin vegetable hash is made with, you guessed it, pumpkin. seasonal veggies, and sausage. If you don’t eat eggs, it is hearty enough to eat by itself or paired with some fresh fruit. If you do like eggs, I highly suggest topping it with a fried egg! Make sure the yolk is nice and runny too, it’s the best part!
I haven’t had sausage in a while and this sh*t was so good. I definitely prefer it over ground beef and chicken. Sausage reminds me of home and my dad grilling during the summer. I have been trying to eat more plants instead of meat, but sometimes you just need some meat. I couldn’t stop picking at it when I as making and photographing the recipe. We bought some more so I am going to try to make another recipe for you guys with it! Hope you like it as much as I do!
Sausage & Pumpkin Vegetable Hash
ingredients
- 1 pound ground hot Italian sausage
- 3 cups diced pumpkin
- 1 cup diced yellow onion
- 2 cups diced mushrooms
- 3 cups kale, roughly chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- salt and pepper, to taste
- optional: 4-5 fried eggs
instructions
- Place a large, well-seasoned cast iron skillet over medium heat until it gets hot, about 5 minutes. Add sausage and cook until browned and no longer pink, about 5-7 minutes. Remove sausage and place in a bowl.
- Leave grease (about 2 tablespoons worth) in the pan and add pumpkin. Cook for 10 minutes, stirring occasionally. Add onions and sauté for 5 minutes, stirring occasionally. Add mushrooms and cook for another 5 minutes. Finally add the kale and a little bit of water, cover, and let cook for 1-2 minutes until soft and wilted.
- Add back in sausage along with the spices. Stir to combine and let sausage warm, about 2-3 minutes.
- Top with a fried egg, or enjoy as it!
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What do you like for breakfast? Sweet or Savory?
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Great post. http://riwanroof.com/index.php/en/component/k2/author/898
Looks so good! Love the skillets that can be breakfast, lunch or dinner!
Thanks Jennifer! I’m all about easy dishes and less dishes to wash haha