Paleo Breakfast Hash

1. 1

   Place a large skillet over medium heat. Add the sausage into the skillet to brown.

2. 2

   While the sausage is cooking, chop up the squash and other ingredients. Once the sausage is browned, remove it from skillet and set aside for later.

3. 3

   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.

4. 4

   Next, add in the mushrooms, garlic, rosemary and spinach to the squash and stir everything together until the spinach starts to wilt down.

5. 5

   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.

6. 6

   Spoon the eggs and hash mixture onto a plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.