Autumn Hash Recipes
AUTUMN HASH
This recipe is very forgiving. You can substitute turkey sausage for pork. I used Granny Smith apples because that's what I had, any apple will work. You can use sweet potatoes 2 medium) instead of squash. I didn't have apple cider, so I used apple juice with a splash of apple cider vinegar. I used collards, but any green will...
Provided by Jennifer Rooney
Categories Side Casseroles
Time 35m
Number Of Ingredients 8
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.
SAVORY AUTUMN HASH
I roasted some duck last night with a blackberry wine marinade and glaze. I went down to the Organic market and picked up some yams, acorn squash and turnips. I decided to add bacon and mushrooms and it turned out SO good! Goes great on a chilly Autumn day as a savory rich side dish.
Provided by graniteangel
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional). Bring to a boil and cover. Let cook for about 10-15 minutes or until all vegetables are JUST tender. DO NOT OVER COOK. Drain and set aside.
- In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy. Turn to Med-High and add your onions and mushrooms. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
- Add the garlic, butter, chives, parsley, rosemary and thyme. Saute for about 2-3 minutes to toast garlic and infuse herbs.
- Add drained root veggies and squash. Mix to completely combined. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
- Serve hot.
- You may add left over bits of duck or turkey to this dish. I served it as a side with wild roasted duck and fresh steamed veggies. VERY rich and delicious.
Nutrition Facts : Calories 176.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 148.3, Carbohydrate 36.6, Fiber 5.6, Sugar 2.4, Protein 2.7
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