Hashes are popping up on brunch menus everywhere. They are a great way to showcase the vegetables of the moment before noon.
This hash uses late winter vegetables: squash, parsnips, kale, potatoes. The vegetables are cooked until tender and seasoned with winter herbs. You can easily omit the dairy if you like. To make this vegan, omit the cheese and egg, then double the veggie sausage and add 2/3 cup of tofu. You can skip the oven step with the vegan version, just toss the mixture to combine and heat the tofu through.
1 1/2 cups peeled and diced butternut, acorn, carnival or delicata squash* (1″-2″ pieces work best)
2 parsnips, peeled and diced
1 large red potato, diced
1 TBSP olive oil
salt and pepper
1 TBSP fresh thyme
1 1/2 TBSP margarine or butter
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/2 cups chopped kale or chard
3 veggie sausage links
1 TBSP minced fresh sage
1/3 cup shredded smoked mozzarella (optional)