Pecan and Pumpkin Hash

There is nothing more comforting on a crisp weekend morning than a freshly prepared breakfast, enjoyed slowly over coffee.  I find this to be especially true in the winter, when the days are so grey that it can feel like the sun has taken up residence in another universe.

This Pecan and Pumpkin Hash is a comforting, nutritious start to one such winter’s day.  It’s easy to prepare and is brimming with flavors of the slowly waning season.


I’m especially proud of this recipe because it was a finalist in the Fisher Nuts My Fresh Twist Recipe Contest  this year, along with my winning Hummingbird Cake Doughnuts, and one other of my recipes, Chicken Almond Basteeya.

Hash is a great dish for anyone to make because it lends itself to many ingredients.  Start with some basic breakfast potatoes, add some vegetables, some meat, and whatever spices you like, and you’ll have a creation that’s all your own.  Be sure to finish it with a sunny side up egg which will add richness and creaminess to the hash.

If you don’t have breakfast sausage try kielbasa, bacon, ham, or even leftover pot roast or brisket.  No peppers or onions?  How about adding some shallots, garlic, asparagus, carrots, beets, or parsnips?  Hash is like your favorite soup, it’s probably never exactly the same on any given time you make it, but it’s always fragrant, welcoming, and delicious.

It’s also one of those breakfast foods that makes a great weeknight dinner, or even better, a divine midnight snack after you’ve had a night on the town.  The starch and the fat will soak up the effects of a few too many drinks, so it’s the perfect hangover food!

So now that I’ve convinced you that hash is a staple to be savored and enjoyed many times over, linger home a little longer this weekend and give it a try.

Pecan and Pumpkin Hash


  • 1 small pie pumpkin, peeled, seeded and diced into one inch pieces.
  • 1/2 large sweet onion, diced
  • 2 belll peppers, one green, one red, diced
  • 1 Cup of whole pecans, chopped roughly
  • 1/4 Cups of olive oil
  • coarse salt and black pepper to taste
  • 1 Pound of bulk breakfast sausage, preferably sage flavored
  • 1 package diced breakfast potatoes (refridgerator section of the store).
  • 1 bunch fresh sage
  • 1 Tablespoon of butter
  • 4 extra large fresh eggs


  1. Place the diced pumpkin, onion, peppers, and the pecans onto a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands to coat the vegetables in oil.
  2. Roast the vegetables ina 425 degree oven for about 25 minutes until they are tender.
  3. Heat a large pot on the stove top to medium high heat and brown the sausage, breaking it up as it cooks. Remove it from the pan with a slotted spoon onto a plate and set aside.
  4. Cook the potatoes in the same pot using the sausage drippings for the fat.
  5. Avoid stirring the potatoes so they can crisp up on the outside. Flip the potatoes once to cook through.
  6. Add the sausage back to the pan along with all of the roasted vegetables and stir. Take off the heat.
  7. Fry the sage leaves for one minute on each side in the butter until crisp. Sprinkle with coarse salt.
  8. Fry the eggs in a skillet to your liking.
  9. Place the hash on plates and top with the sage leaves and fried eggs.



  1. Dawn Miller says:

    Your stuff always makes my mouth water. Never would’ve thought of pairing pumpkin with breakfast.

  2. Yum!

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