Autumn Hash

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Great new recipe to try this fall - tasty, colorful and fun to cook! Thank you to Chef Brandon and Chef Jason at Lukes Kitchen and Bar - visit - to learn more about their restaurant and great recipes.
  • 3 pounds breakfast sausage homemade or store bought
  • 4 sweet potatoes peeled and medium diced
  • 1 large butter nut squash peeled/seeded and cut into medium diced
  • 1 pound Brussels sprout cut in half
  • 1 pound shishito peppers
  • 2 red onions sliced
  • Beef rub
  • Salt and pepper
  • As many eggs as you like
  • Grape seed oil or high temp oil
  • Over medium high cook the sausage and brown on 1 side, break up sausage as its cooking flip sausage and move to outer area of disk
  • Add a few tablespoons of oil to the sausage fat, add squash and potatoes in even layer season with salt and pepper. Cook for 3- 5 minutes stirring every few minutes, once browned push to side with sausage
  • Add Brussels sprouts cut side down and more oil if needed, cook for 3-5 minutes or until golden brown, season and push to sides.
  • Add peppers and let blister on one side for 3 minutes, add onion and stir to mix, season, once onions are soft scrape the bottle of the pan to get the goodies up and mix everything back together and turn heat to low or off and season with the beef seasoning. Cook eggs to your liking and place over hash and sprinkle with more beef seasoning
  • If doing angry eggs
  • 6 cups canola oil or bacon fat or a mix of both.
  • Preheat oil in disk to 350 degrees
  • Have eggs cracked in ramekins or small bowls
  • Season egss with salt, gently drop eggs into oil one at a time. There will be a little splatter, baste eggs with oil.
  • Cook until whites are lightly brown on the outside, should only take about 30 seconds, flip eggs if needed to cook more. Using perforated spoon remove eggs and place on paper towels to drain.