Apple Mushroom Breakfast Hash

Breakfast hash is a classic American morning staple, built for using what is on hand in one skillet or pan. This sheet-pan take caramelizes pumpkin with cremini mushrooms and firm apple, then crowns the savory-sweet mix with eggs.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 28g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 cups peeled and cubed (1/2-inch) fresh pumpkin
• 8 oz sliced cremini mushrooms
• 1 large diced firm apple (Honeycrisp or Granny Smith)
• 1 medium diced yellow onion
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley chopped
• 8 oz cooked crumbled breakfast sausage or turkey sausage (optional)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss the cubed fresh pumpkin, sliced mushrooms, diced apple, and diced onion on the pan with olive oil, thyme, smoked paprika, garlic powder, salt, and pepper until everything is evenly coated.
3. 3Spread the mixture into a single layer so the pumpkin can caramelize and the mushrooms release moisture without steaming.
4. 4Roast for 18 minutes, then stir and continue roasting 10 to 12 minutes more until the pumpkin is tender and golden at the edges and the apples are soft but still hold shape.
5. 5If using cooked sausage, scatter it over the hash during the last 5 minutes so it warms through and picks up the spices.
6. 6While the hash finishes, heat a nonstick skillet over medium and fry or poach the eggs to your preferred doneness, seasoning lightly with salt and pepper.
7. 7Remove the sheet pan from the oven; the vegetables should smell fragrant and look lightly browned.
8. 8Divide the hot hash among four plates, nestle a cooked egg on top of each portion, and finish with a scatter of fresh parsley.
9. 9Serve immediately while the yolk is still runny enough to sauce the pumpkin and mushrooms.