Butternut Squash Hash

Hash: a dish of diced or chopped meat and 

often vegetables, as of leftover corned beef

and potatoes, sautéd in a frying pan.

I am not sure you can define hash, but the above statements attempts to. Growing up, it meant some awful, smelly stuff that came out of a can that for whatever reason my Dad enjoyed, mostly at breakfast.

Fast forward a whole lot of years and I have found that hash can be wonderful -- even served in chic restaurants. With the garden bounty of butternut squash I decided to give a low-carb hash a whirl -- it turned out terrific and will make a lot of appearances this fall (I have lots of squashes to use).

Butternut Squash Hash

2 cup small diced butternut squash

1 lb bulk mild breakfast sausage

1/2 small onion, diced

1/2 cup water

2 Tbsp butter

salt & pepper to taste

1 tsp rubbed sage

4 large eggs

Crumble and cook sausage until done. Remove from skillet. Set aside and cover to keep warm. Add onion and squash to skillet with water and cover. Cook over medium heat until tender-crisp. Uncover and continue cooking until all the water evaporates. Add butter and saute until the squash starts to brown. Add sausage back to the skillet. Season with sage and salt and pepper. Divide between 4 serving bowls. Top each serving with a fried egg to order.

Makes 4 servings - each 436 calories, 11.74g carbs, 1.3g fiber = 10.44g net carbs.

This was a very hearty breakfast and kept me going most of the day. It will also make a wonderful comfort-food supper.