Topped with a fried egg, this autumn-inspired hash can be served for a weekend breakfast or brunch with family and friends.
Recipe tags: vegetable base, easy difficulty
| 2 Tbsp | olive oil |
| 10 oz | maple sausages, removed from casings |
| 2½ cups | diced peeled butternut squash |
| 2½ cups | diced peeled sweet potato |
| 1 | onion, chopped |
| 1 | stalk celery, chopped |
| 1 | small apple, cored and diced |
| 1 | red pepper, diced |
| 1 Tbsp | finely chopped fresh thyme |
| 2 cloves | garlic, minced |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | tablespoon |
| 1 Tbsp | cider vinegar |
| 1 cup | aged white Cheddar cheese |
| 2 Tbsp | finely chopped fresh parsley |
| 6 | eggs, fried |
| 6 | eggs |
| 2 Tbsp | butter |
Heat oil in large skillet set over medium heat; cook sausages for 3 to 5 minutes or until starting to brown. Stir in squash, sweet potatoes, onion, celery, apple, red pepper, thyme and garlic. Cook for 8 to 10 minutes or until vegetables start to soften.
Stir together 2/3 cup water, vegetable base, ketchup and vinegar; stir into skillet. Cover and cook for 5 to 8 minutes or until squash and sweet potatoes are tender. Sprinkle with cheese and parsley.
Divide hash among 6 plates. Top each serving with fried egg.
Melt 2 Tbsp butter in nonstick skillet set over medium heat; break eggs into skillet. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook until done as desired.
To spice up hash, serve with The Original “Louisiana” Brand Hot Sauce.