The best breakfast hashes require very little morning prep because they are made from last night’s roasted veggies. The idea is to use up leftovers, so feel free to add in whatever roasted veggies you have around. I’m not a huge fan of fake meat, but I do love veggie sausage! If that’s not your thing, swap it for tempeh or white beans. This is a grain free breakfast, but starchy vegetables like squash will do the same job and keep you full until lunchtime.
- 8 oz Leftover roasted butternut squash
- 1/2 yellow onion, diced or small shallot, minced
- 1 apple, large dice
- A handful of shredded kale
- 2 veggie sausages or 8-oz package of marinated tempeh, sliced
- A bit of cooking oil of choice
- Generous pinch of salt and pepper
- Dash of cinnamon or apple pie spice
- Thyme or sage leaves, to garnish
- Heat a small dab of oil in a cast iron skillet over medium heat. Sauté the onion or shallot, your choice of protein, and the apple for 5-10 minutes, adding a pinch of salt and pepper, until the protein is browned, the onion or shallot is translucent, and the apple is softened.
- Add the leftover butternut squash (or other odds and ends) and shredded kale and cook for a minute or two longer, to warm the squash and wilt the kale.
- Season to taste, and garnish with fresh fall herbs like sage or thyme leaves.