Sausage & Pumpkin Vegetable Hash
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!
Servings 4 -5
- 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
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!