Paleo Breakfast Hash

Directions

1. 1
   Place a large skillet over medium heat. Add the sausage into the skillet to brown.
2. 2
   While the sausage is cooking, chop up the squash and other ingredients. Once the sausage is browned, remove it from skillet and set aside for later.
3. 3
   Leaving the fat from the sausage in the skillet, toss in the butternut squash pieces and cook until it starts to just turn tender, stirring occasionally (about 10-12 minutes). Add in the leek after the squash has cooked for 5 minutes.
4. 4
   Next, add in the mushrooms, garlic, rosemary and spinach to the squash and stir everything together until the spinach starts to wilt down.
5. 5
   Next, make small divots in the hash for the eggs. Crack the eggs into the divots and cover the skillet to let the eggs cook for a few minutes. Watch the eggs closely, if you want runny yolks (like I do) you will need to serve them as soon as the whites turn white because the yolks will harden quickly after that.
6. 6
   Spoon the eggs and hash mixture onto a plate and serve.