I have always been a big fan of weekend breakfast hash as a way to use up any meat and veggies I have hanging around from the week. This past week I had planned on making a butternut squash soup but ended up running out of time. This meant at the end of the week I was staring at the squash trying to figure out what to make. Since I love the combination of butternut squash and apples and happened to have some leftover ground turkey sausage in the freezer, I decided on a hash using these three items which made the perfect weekend breakfast. I seasoned it up with some rosemary but any spice you like would work. I served it with some simple poached eggs and it was a hit.
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Response by Kristen Mccaffrey
on January 13, 2016 - 12:50
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