Butternut Squash Hash with Rainbow Chard and Sausage

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  • Total Time: 35 mins
  • Hands-on Time: 20 mins
  • Makes: 8 servings

At a whopping eight servings, this hearty and savory butternut squash hash is the perfect dish for treating houseguests to breakfast or brunch over the holidays. It features savory rosemary, thyme and garlic mixed with a colorful array of potatoes, squash and sausage, all topped with a glorious fried egg.


  • 1 pound breakfast sausage

    4 small shallots, diced

    1 tablespoon butter

    1 tablespoon extra-virgin olive oil

    4 cups diced butternut squash (1/2-inch dice)

    3 cups red potatoes (1/2-inch dice)

    1/2 teaspoon Frontier Co-op Rosemary

    1/2 teaspoon Frontier Co-op Thyme

    1/4 teaspoon Frontier Co-op Garlic Powder

    1/2 cup water

    1 bunch rainbow chard (leafy greens only) roughly chopped

    Frontier Co-op Sea Salt and Black Pepper. to taste

    8 fried eggs, for serving


    1. In a large 12-inch skillet on moderate heat, cook sausage until no longer pink. Using a slotted spoon, remove sausage to a separate dish, leaving  drippings in pan.
    2. In same pan, sauté diced shallots until just soft and place them on the plate with the cooked sausage.
    3. Add butter and olive oil to remaining sausage drippings. Once melted, add butternut squash and potatoes. Cook for 8 to 10 minutes without stirring.
    4. Add rosemary, thyme and garlic powder. and stir. Pour in water, scraping up any bits that have accumulated on bottom of pan. Reduce heat to medium-low, cover and let water steam squash and potatoes.
    5. When potatoes and squash are fork-tender, add sausage, shallots and rainbow chard. Cook until chard has wilted. Taste and season with sea salt and black pepper.
    6. Serve with a fried egg on top.


    For a vegetarian option, omit sausage and egg, and increase butter and olive oil to 2 tablespoons each.


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