A quick one pan spicy paleo andouille sausage breakfast hash with butternut squash and red bell peppers. This hearty, savory meal is warm and comforting any time of day, plus paleo, whole30 and sugar detox friendly!
Ever have one of those weeks where you’re three steps behind where you need to be and can’t catch up? That’s how I’m feeling this week. More than a little off and struggling to keep up with what’s coming at me from all angles. Or mostly just the angle from the small child hanging on my legs.
He is having a rough week too and still getting over being sick (cold, fever, cough). The cough is rough at night and has kept us both from sleeping. Needless to say when things go this way something has to give. Last night it was my cooking. I had big plans to figure out some sort of teriyaki flavored beef and whip up some zucchini noodles but the time ticked away and it just wasn’t happening. Since Adam was out, it was the perfect time to throw some yummy ingredients in a pan for a few minutes and call it dinner.
That’s one of the great things about paleo – everything goes together and with the flick of a few different spices you have something familiar and tasty yet different. And of course, satisfying and nourishing.
Just a warning that I’m kind of a spice-wuss so you might need more if you’re the spicy type. As if you need my permission to toss in cayenne. Don’t even listen to me, just be the master of your own spice domain 🙂
Spicy Paleo Andouille Sausage Breakfast Hash
- 2 tbsp ghee or cooking fat of choice
- 1/2 cup small butternut squash cubes 1/2 inch
- 1/2 med onion chopped (optional)
- 1 pre-cooked andouille sausage link I used Aidell's
- 1/2 medium red bell pepper seeds removed and chopped
- 1/4 tsp chili powder
- Dash smoked paprika
- Dash cayenne pepper optional
- Sea salt to taste
- 2 eggs
- *Preheat your oven to 400 if you plan to bake the eggs into the hash.
- Melt your ghee or other fat in a medium saute pan over med heat.
- Add the butternut squash cubes, sprinkle with a bit a sea salt, and stir. Cover the pan to allow them to soften, checking often and stirring to prevent burning.
- Once the squash begins to brown, stir in the onions (if using), peppers, and sausage. Cook and stir so the mixture browns evenly, covering the pan if needed to soften the squash.
- Once the mixture is softened and nicely browned, add in the spices and stir.
- You can bake the 2 eggs right into the hash if you like: Remove from heat and create two grooves in the hash where you'll crack the eggs. Carefully crack each one and sprinkle with sea salt, then transfer the pan to the preheated oven, and, bake until the eggs are cooked to preference.
- You can also cook your eggs separately, if desired. Garnish with finely chopped scallions or chives if you like, and enjoy!
Breakfast any time of day is my kind of meal, do you agree? Especially a savory one like this!