Sweet Potato and Chorizo Hash
Sweet Potato and Chorizo Hash is a vibrant, hearty dish that brings together the comforting sweetness of roasted sweet potatoes and the spicy kick of chorizo sausage. Perfect for breakfast or brunch, this sheet-pan recipe makes use of seasonal autumn ingredients while allowing for easy preparation and cleanup.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Chorizo sausage | 8 oz |
| Red bell pepper | 1 |
| Onion | 1 small |
| Olive oil | 2 tablespoons |
| Paprika | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (for garnish) | Optional |
Cooking Steps
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes, and chop the red bell pepper and onion.
- On a large sheet pan, combine sweet potatoes, chorizo (sliced), red bell pepper, onion, olive oil, paprika, salt, and black pepper. Toss everything together until well coated.
- Spread the mixture evenly on the sheet pan and roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- Garnish with freshly chopped parsley before serving. Enjoy!
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Apple Cinnamon Oatmeal Hash
Apple Cinnamon Oatmeal Hash is a delightful autumn-inspired breakfast that combines hearty oats with the sweetness of apples and the warm spice of cinnamon. This sheet-pan dish is not only nutritious but also easy to prepare, making it perfect for busy mornings or a leisurely weekend brunch. It captures the essence of fall with its inviting flavors and aromas.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Apples (diced) | 2 medium |
| Cinnamon | 1 teaspoon |
| Maple syrup | ¼ cup |
| Almonds (sliced) | ½ cup |
| Milk (or plant-based milk) | 2 cups |
| Butter (or coconut oil) | 2 tablespoons |
| Salt | ¼ teaspoon |
| Fresh apples or nuts (for garnish) | Optional |
Cooking Steps
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine rolled oats, diced apples, cinnamon, salt, and sliced almonds.
- In a separate bowl, whisk together milk and maple syrup, then pour it over the oat mixture and stir until well combined.
- Grease a large sheet pan with butter or coconut oil, then spread the oatmeal mixture evenly on the pan.
- Bake in the oven for 25-30 minutes, until the oats are cooked and the top is slightly golden.
- Garnish with fresh apples or nuts before serving. Enjoy your warm, comforting hash!
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Mediterranean Veggie and Feta Hash
Mediterranean Veggie and Feta Hash is a vibrant and colorful breakfast option that celebrates the flavors of the Mediterranean. This sheet-pan dish combines a variety of fresh vegetables with crumbled feta cheese, infusing your morning with a burst of nutrition and taste. It’s easy to prepare and perfect for making use of seasonal veggies, ensuring that every bite is both hearty and satisfying.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (diced) | 2 medium |
| Bell peppers (diced) | 1 cup |
| Red onion (sliced) | 1 medium |
| Zucchini (diced) | 1 medium |
| Cherry tomatoes | 1 cup |
| Olive oil | 3 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Feta cheese (crumbled) | 1 cup |
| Fresh parsley (chopped, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the diced sweet potatoes, bell peppers, red onion, zucchini, and cherry tomatoes.
- Drizzle olive oil over the vegetables and sprinkle with dried oregano, salt, and black pepper. Toss until well coated.
- Spread the vegetable mixture evenly on a large sheet pan and bake in the oven for 20-25 minutes, until the vegetables are tender.
- Remove the pan from the oven and sprinkle crumbled feta cheese on top. Return to the oven for an additional 5 minutes to melt the cheese slightly.
- Garnish with fresh parsley before serving. Enjoy your flavorful Mediterranean hash!
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Pumpkin and Sage Breakfast Hash
Pumpkin and Sage Breakfast Hash is a hearty and comforting breakfast dish that embraces the warm flavors of autumn. This sheet-pan meal features roasted pumpkin, fragrant sage, and a medley of vegetables, creating a delightful combination that makes for a satisfying start to your day. It’s both easy to prepare and delicious, perfect for those crisp fall mornings.
| Ingredients | Quantity |
|---|---|
| Pumpkin (diced) | 3 cups |
| Onion (diced) | 1 medium |
| Bell pepper (diced) | 1 medium |
| Baby spinach | 2 cups |
| Olive oil | 3 tablespoons |
| Fresh sage (chopped) | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Eggs (optional) | 4 large |
| Parmesan cheese (grated, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine diced pumpkin, onion, and bell pepper. Drizzle with olive oil and season with salt, black pepper, and sage. Toss until evenly coated.
- Spread the mixture on a baking sheet and roast for 25-30 minutes, until the pumpkin is tender and slightly caramelized.
- Stir in the baby spinach and bake for an additional 5 minutes, until wilted.
- If using, crack the eggs on top of the hash and return to the oven for 5-7 minutes for a runny yolk or longer for firm yolks.
- Garnish with grated Parmesan cheese before serving. Enjoy your delicious pumpkin and sage breakfast hash!
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Maple Bacon and Brussels Sprouts Hash
Maple Bacon and Brussels Sprouts Hash is a savory breakfast dish that perfectly captures the essence of autumn. This sheet-pan meal features crispy bacon, caramelized Brussels sprouts, and a touch of sweetness from maple syrup, creating a delightful balance of flavors. It’s a hearty and satisfying start to your day, and ideal for brunch gatherings or a cozy weekday breakfast.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (halved) | 4 cups |
| Bacon | 6 strips |
| Onion (diced) | 1 medium |
| Sweet potato (diced) | 2 cups |
| Olive oil | 2 tablespoons |
| Maple syrup | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Eggs (optional) | 4 large |
| Fresh parsley (chopped, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, spread the halved Brussels sprouts, diced sweet potato, and onion. Add the bacon strips on top.
- Drizzle with olive oil, maple syrup, salt, and black pepper. Toss gently to combine.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the bacon is crispy.
- If desired, crack eggs on top of the hash and return to the oven for an additional 5-7 minutes until cooked to your liking.
- Garnish with chopped parsley before serving. Enjoy your delicious maple bacon and Brussels sprouts hash!
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Spinach and Mushroom Breakfast Bake
Spinach and Mushroom Breakfast Bake is a wholesome, savory dish that’s perfect for starting your fall mornings. Bursting with the earthy flavors of sautéed mushrooms and nutrient-rich spinach, this delightful bake is not only satisfying but also simple to prepare. It makes an excellent choice for brunch gatherings or a comforting, hearty breakfast during the chillier months.
| Ingredients | Quantity |
|---|---|
| Fresh spinach (chopped) | 4 cups |
| Mushrooms (sliced) | 2 cups |
| Eggs | 6 large |
| Milk | 1 cup |
| Cheese (shredded, such as mozzarella or cheddar) | 1 cup |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh herbs (e.g., thyme or parsley, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onions and garlic until fragrant. Add mushrooms and cook until tender. Stir in spinach and sauté until wilted.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the sautéed vegetables and cheese.
- Pour the mixture into a greased baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden.
- Allow to cool slightly, then garnish with fresh herbs and serve warm. Enjoy your delicious spinach and mushroom breakfast bake!
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Butternut Squash and Quinoa Hash
Butternut Squash and Quinoa Hash is a vibrant, nutritious dish that celebrates the flavors of autumn. This protein-packed hash combines the sweetness of roasted butternut squash with nutty quinoa and can be easily customized with your favorite seasonal vegetables. It’s perfect for a wholesome breakfast, brunch, or a quick weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and cubed) | 2 cups |
| Quinoa (rinsed) | 1 cup |
| Olive oil | 2 tablespoons |
| Red bell pepper (diced) | 1 medium |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Spinach (chopped) | 2 cups |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh herbs (e.g., parsley or cilantro, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 400°F (200°C) and toss the butternut squash cubes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
- Meanwhile, cook the quinoa according to package instructions.
- In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, then add the red bell pepper and cook until softened.
- Stir in the roasted butternut squash, cooked quinoa, and fresh spinach. Cook until the spinach is wilted and everything is heated through.
- Adjust seasoning as needed, garnish with fresh herbs, and serve warm. Enjoy your delicious butternut squash and quinoa hash!
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Cranberry Pecan Overnight Hash
Cranberry Pecan Overnight Hash is a delightful and hearty dish that combines the tartness of dried cranberries with the rich flavor of pecans. This make-ahead breakfast option is perfect for busy mornings, allowing you to prepare a nutritious meal the night before. Packed with wholesome ingredients, this hash can be enjoyed warm or cold, and is sure to become a fall favorite.
| Ingredients | Quantity |
|---|---|
| Hash browns (frozen or freshly made) | 3 cups |
| Dried cranberries | 1 cup |
| Pecans (chopped) | ½ cup |
| Eggs | 4 large |
| Milk | ½ cup |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Spinach (chopped) | 2 cups |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh herbs (e.g., thyme or chives, for garnish) | Optional |
Cooking Steps
- In a large skillet, heat olive oil over medium heat, add the diced onion, and sauté until translucent.
- Stir in the hash browns and cook until they are crispy and golden brown.
- Add the spinach, dried cranberries, and chopped pecans, cooking until the spinach wilts.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture over the hash in the skillet, gently stirring to combine.
- Cook until the eggs are set, then allow to cool before transferring to a sealed container to refrigerate overnight.
- Serve warm or cold, garnished with fresh herbs if desired. Enjoy your delicious cranberry pecan overnight hash!
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Savory Sausage and Potato Hash
Savory Sausage and Potato Hash is a comforting and satisfying breakfast dish that brings together the hearty flavors of sausage, tender potatoes, and aromatic spices. This one-pan meal is perfect for chilly autumn mornings, and can be served with a fried or poached egg on top for an added touch of richness.
| Ingredients | Quantity |
|---|---|
| Breakfast sausage (bulk or links) | 1 pound |
| Potatoes (diced) | 4 cups |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Bell pepper (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Paprika | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | Optional |
Cooking Steps
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened.
- Add the diced potatoes to the skillet and cook until they begin to brown, stirring frequently.
- Meanwhile, in a separate pan, cook the sausage until browned and cooked through, then crumble it into the skillet with the potatoes.
- Stir in the garlic, paprika, salt, and black pepper, cooking for an additional few minutes until everything is heated through.
- Serve hot, garnished with fresh parsley if desired. Enjoy your savory sausage and potato hash!
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Roasted Root Vegetable Hash
Roasted Root Vegetable Hash is a vibrant and wholesome breakfast option that showcases the natural sweetness and earthy flavors of seasonal root vegetables. This dish is perfect for autumn, as it highlights a medley of colorful vegetables tossed together and roasted to perfection, creating a comforting meal that can easily be enjoyed on its own or topped with a sunny-side-up egg for added protein.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (diced) | 2 cups |
| Carrots (diced) | 1 cup |
| Beets (diced, precooked) | 1 cup |
| Parsnips (diced) | 1 cup |
| Olive oil | 3 tablespoons |
| Onion (sliced) | 1 medium |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh chives (chopped, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes, carrots, beets, parsnips, and onion with olive oil, thyme, salt, and black pepper until well coated.
- Spread the vegetables in an even layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
- Remove from the oven and let cool slightly, garnishing with fresh chives before serving. Enjoy your roasted root vegetable hash!
Autumn Harvest Fruit and Nut Hash
Autumn Harvest Fruit and Nut Hash is a delightful and nutritious breakfast option that brings together the rich flavors of seasonal fruits and nuts. This vibrant dish not only celebrates the bounty of the fall harvest but also offers a satisfying and energy-boosting start to your day. The combination of roasted fruits and crunchy nuts creates a wonderful contrast in textures and flavors, making it a perfect dish for chilly autumn mornings.
| Ingredients | Quantity |
|---|---|
| Apples (diced) | 2 cups |
| Pears (diced) | 1 cup |
| Brussels sprouts (halved) | 2 cups |
| Walnut halves | 1 cup |
| Olive oil | 3 tablespoons |
| Cinnamon | 1 teaspoon |
| Maple syrup | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | Optional |
Cooking Steps
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the apples, pears, Brussels sprouts, and walnuts, then drizzle with olive oil, maple syrup, cinnamon, salt, and black pepper.
- Toss the mixture until everything is well coated, then spread it in an even layer on the prepared baking sheet.
- Roast for 20-25 minutes, stirring once or twice during cooking, until the fruits and Brussels sprouts are tender and caramelized.
- Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy your Autumn Harvest Fruit and Nut Hash!
