Savory Autumn Hash Recipes

AUTUMN HASH

Steps:

• 1. In a large skillet, add olive oil & sauté onion & butternut squash over medium heat for 8 minutes, stirring occasionally.
• 2. Add chopped apple, apple cider & salt to squash mixture. Cook together for 5 minutes.
• 3. Push veggie mixture to side & add sausage. Break up sausage with a wooden spoon & cook until no longer pink. Mix sausage in with veggies.
• 4. Put greens on top of veggies, cover skillet & let greens steam for 2-3 minutes. Take off lid & mix all ingredients together.
• 5. At this point, you can crack 5 or 6 eggs on top & bake at 350 for 10 minutes, 12-15 minutes for firmer yolk.

POTATO AND AUTUMN VEGETABLE HASH

Steps:

• For herb oil:
• Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• For hash:
• Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
• Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
• Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.