Savory Autumn Hash
Capture the essence of fall with this hearty Savory Autumn Hash, a one-pan wonder brimming with seasonal flavors and rustic charm. This recipe features a vibrant medley of roasted sweet and russet potatoes, caramelized Brussels sprouts, and red onions, perfectly seasoned with earthy sage, thyme, and a hint of cinnamon for a warm, aromatic kick. Juicy sausage links and runny, golden-yolked fried eggs elevate it to a satisfying, protein-packed meal. With just 20 minutes of prep and 40 minutes of cook time, this easy fall hash is an ideal savory breakfast or quick weeknight dinner. Served hot and garnished with fresh parsley, it’s a cozy, flavorful dish that’s sure to bring autumn to your table. Perfect for those craving wholesome, seasonal comfort food!
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Recipe Information
Ingredients
- 2 medium sweet potato
- 2 medium russet potato
- 1 pound brussels sprouts
- 1 large red onion
- 4 cloves garlic
- 1 tablespoon sage
- 1 tablespoon thyme leaves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 4 links sausage links
- 4 large eggs
- 2 tablespoons parsley
Instructions
Preheat the oven to 425°F (220°C).
Peel the sweet potatoes and russet potatoes, then dice them into 1/2-inch cubes.
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
Peel and thinly slice the red onion. Mince the garlic.
In a large mixing bowl, combine the sweet potatoes, russet potatoes, Brussels sprouts, red onion, and garlic.
Add the sage, thyme, olive oil, salt, black pepper, and ground cinnamon to the bowl. Toss until all the vegetables are evenly coated.
Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the oven for 25 minutes, stirring halfway through, until golden and tender.
While the vegetables are roasting, heat a skillet over medium heat and cook the sausage links until browned and fully cooked. Remove from the skillet and slice into bite-sized pieces.
Once the vegetables are done roasting, transfer them back to the mixing bowl and add the sliced sausage. Toss to combine.
In the same skillet used for the sausage, fry the eggs over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes.
Divide the autumn hash among four plates. Top each serving with a fried egg and garnish with chopped parsley.
Serve immediately and enjoy the comforting flavors of autumn!
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 34.7 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 491 mg | 38% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
