Squash Apple Breakfast Hash

Named for the French hacher, to chop, this breakfast hash brings delicata squash and crisp apples together with sage and chicken sausage. Eggs finish the one-pan skillet for a cozy morning plate.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 355 cal
• 24g protein
• 28g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 small delicata or early yellow squash
• 2 medium crisp apples
• 8 oz breakfast chicken sausage links
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion
• 6 fresh sage leaves
• 4 large eggs
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 1 tsp apple cider vinegar
• 2 tbsp chopped fresh parsley
• 1/2 cup red grapes

Instructions

1. 1Halve the squash lengthwise, scoop out seeds, and cut into 1/2-inch half-moons. Core the apples and dice them into similar-size chunks so everything cooks evenly. Leave grape halves for the finish.
2. 2Dice the onion and slice the chicken sausage into coins. Stack the sage leaves and thinly slice them into ribbons.
3. 3Heat a large 12-inch skillet over medium-high heat and add the olive oil. When it shimmers, add the sausage coins and cook 3 to 4 minutes, turning once, until browned on both sides. Transfer sausage to a plate.
4. 4In the same skillet, add the onion and squash. Season with salt, pepper, smoked paprika, and garlic powder. Cook 6 to 8 minutes, stirring occasionally, until the squash is tender-crisp and starting to gold at the edges.
5. 5Add the diced apple and sage ribbons. Cook another 3 to 4 minutes so the apple softens slightly but still holds its shape and the sage becomes fragrant.
6. 6Return the sausage to the pan, drizzle in the apple cider vinegar, and toss everything together for 1 minute to deglaze the browned bits.
7. 7Push the hash to the sides of the skillet to create four small wells. Crack an egg into each well, sprinkle with salt, and cover the skillet with a lid.
8. 8Cook 3 to 5 minutes until the egg whites are set but the yolks are still runny, or longer if you prefer firmer yolks.
9. 9Scatter halved red grapes and chopped parsley over the finished hash for cool sweetness and color contrast. Serve straight from the skillet while hot.