Acorn Squash, Red Potato and Andouille Sausage Hash

There is something about fall. I just can’t help but love it. The cooler weather. The changing colors. The boots and scarves. The family traditions. And the flavors, let’s not forget the flavors. I love pumpkin and pear and greens. I love squash and sweet potato and warming spices like cinnamon and cloves. Really who doesn’t. Fall and all it’s deliciousness just puts me in the mood to cook.

I also love my big cast iron skillet. What do you get when I marry my love of fall veggies plus love of cooking with my large cast iron skillet?  A recipe for a delightful fall hash of course. So delightful we ate this two nights in a row. As in I cooked it from start to finish two nights in a row. There were no leftovers. I would say this will feed 2-4 people depending on appetites. Since I feed Luke and he has quite the appetite if feed two adults and a small child. You could easily add another egg or two and sere it with some hearty toasted bread to feed more.

It’s so colorful. I looks like fall on a plate. The yolk sort of works it way over the veggies and sausage giving everything a creamy richness. The sweetness of the acorn squash balances out the slight spice of the sausage. The paprika gives the whole thing just a hint of smokiness. Mmmmm. I think I just drooled on my keyboard a bit.

Acorn Squash, Red Potato and Andouille Sausage Hash

2 Tablespoons Olive oil
2 Tablespoons butter
1/2 small acorn squash, peeled and diced into about 1/2 inch cubes (about 1 1/2 – 2 cups)
2 medium red potatoes, diced into about 1/2 inch cubes (about 1 1/2 – 2 cups)
1/2 medium Yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon smoked paprika
1/2 cup red bell pepper, diced
1/2 cup green bell pepper diced
1/2 pound Andouille link sausage sliced
4 eggs
Salt and pepper to taste
Hot sauce such as Frank’s Red Hot or Sriracha (optional)

Using a large cast iron skillet or saute pan preheat butter and olive oil over medium high heat. Add the Acorn squash, potato, onion and garlic to the pan. Cook stirring occasionally for about 10 minutes, or until potato starts to soften.

Sprinkle smoked paprika over the potatoes and squash and stir.

Add the peppers and sausage to the pan. Stir occasionally to give all sausage a chance to cook at the bottom of the pan. Cook for about 8 minutes or until sausage is cooked through.

Using the back of a large spoon make four indentations in the vegetable mixture. Crack one egg into each spot. Salt and pepper the eggs.

Cover with a lid and cook for 3-5 minutes or until egg whites are opaque white and cooked through and yolks are still soft. Serve warm with a drizzle of hot sauce.