Spiced Pumpkin and Sage Bourbon Breakfast Hash

Ingredients

• 2 cups diced pumpkin (about 1/2 inch cubes)
• 1 large sweet onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped
• 1/4 cup chopped pecans, toasted
• 2 tablespoons bourbon
• Salt and black pepper to taste
• 4 large eggs

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until tender and caramelized.
2. In a large skillet over medium heat, add remaining olive oil and butter. Add sliced onions and cook, stirring occasionally, until caramelized, about 10 minutes.
3. Add minced garlic and chopped sage to the skillet; cook for 1 minute until fragrant.
4. Deglaze the pan with bourbon, stirring to combine and cook off the alcohol for 2 minutes.
5. Add the roasted pumpkin and toasted pecans to the skillet, stirring gently to combine and warm through. Adjust seasoning with salt and pepper.
6. Meanwhile, cook eggs to your preference (fried or poached) in a separate pan.
7. Serve the warm pumpkin hash topped with eggs, garnished with additional fresh sage if desired.