Turkey Sausage and Veggies Hash with Eggs

 


1 tablespoon extra virgin olive oil

2 cups cubed butternut squash

½ yellow onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

2 cloves of garlic minced

1 lb. turkey ground turkey sausage

1 tablespoon fresh thyme, chopped

3-4 eggs

½ teaspoon salt

¼ teaspoon pepper



Tarragon Pesto:


1 cup packed fresh tarragon leaves

1 cup packed fresh Italian parsley

2 cloves of garlic, roughly chopped

2 tbsp pine nuts

1/2 tsp salt

1/3 cup extra virgin olive oil

3 tbsp grated Parmesan cheese


In a food processor or blender, combine the first five ingredients up to the salt and process until smooth.

With the processor or blender running, slowly add the extra virgin olive oil. When all of the oil is combined, turn off the processor and put the pesto into a bowl and stir in Parmesan cheese. Cover and refrigerate.




Heat a cast iron pan on medium high heat.  Add ½ tablespoon extra virgin olive oil.  Brown the sausage.  Remove the sausage with a slotted spoon and set aside.  Add the remaining ½ tablespoon of extra virgin olive oil back to the cast iron pan.


Add butternut squash, onion, bell peppers and saute for 5-7 minutes or until the veggies are soft.  Add the garlic and thyme and cook for 1 minute.


Add sausage back into the pan with veggies.  Stir to incorporate the sausage.


Create 3-4 divets in the hash with a spoon and crack an egg into each divet.  Cover the pan and cook on medium heat for 7-10 minutes or bake in the oven at 350 degrees for 15-20 minutes.


Take the cover off and place dollops of the tarragon pesto over the top and serve.

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