It’s the last few weeks of peach season, and I am loving it! This point of the season — cobblers and pies and jams and syrups made, but the peaches keep coming — is a great time to try new recipes. Try this delightful and unexpected breakfast hash before the peaches leave for another year.

Peach Butternut Sausage Hash with Rosemary Biscuits

Ingredients 

6-8 oz maple sausage links
1 medium yellow onion
4 cloves garlic (can sub garlic powder to taste)
1 butternut squash OR 1 1/2 cups butternut squash cubes
2 small or 1 medium zucchini
4 oz oyster mushrooms
Fresh or frozen spinach (a couple handfuls of fresh or ⅓ cup frozen)
3 ripe but firm peaches
½ tsp each dry mustard, paprika, and rosemary (or spices/herbs to taste)
Cayenne, if you like
Salt to taste

To serve: 
Rosemary thyme biscuits
Soft-cooked eggs (one per serving)

Mis En Place

“Mis en place” is a term that means “everything in its place.” In cooking, it is a good practice to have all ingredients prepared before starting to put your dish together. In this dish, it’s a good idea to keep all veggies and fruit separate until you add them to the pan as instructed in the recipe, as they are added at different times and have different moisture content. 

• Peel and cube butternut squash into ½” dice.
• Scrape seeds out of zucchini, cube into ½” dice.
• Blanch and peel peaches, cut into ½” thick slices and cut in half lengthwise.  Note: Not so small they’ll fall apart.; adjust to the peach ripeness, if needed.
• Slice onion thinly and cut slices into 1” lengths.
• Wipe oyster mushrooms clean with a damp cloth and trim; chop and reserve.
• Mince garlic.
• Chop sausage links into 4 pieces each (a little over ½” lengths).

Instructions

Make biscuits before cooking vegetables. If needed, cook the sausage first, then cover the sausage pan and make the biscuits. While the biscuits bake, continue with the veggies and peaches. Alternatively, make biscuits ahead and briefly reheat them in the oven.

Sausage-veggie mix

Cook the sausage. Remove sausage from pan and reserve drippings. In the same pan, cook onion slices in butter or sausage drippings over medium-high until translucent, scraping the bottom of the pan as you go. Add butternut cubes and garlic. Make sure to scrape everything off the bottom of the pan; add a little water or white wine if necessary. Then, add zucchini and cook while stirring, until nearly tender. Add mushrooms and spinach, add the sausage back in, cook for 2 minutes.

Remove sausage-veggie mix from pan and reserve.

Peaches

In the same pan, heat butter. Add some rosemary, paprika, and dry mustard, if you like. Heat til butter is bubbly.

Carefully and quickly pan-fry peach pieces. Do not turn too often (to avoid squishing the peaches) but be aware that the sugar in the peaches can burn easily — so, keep an eye on them.

Final Dish

If adding eggs to each serving, cook the eggs now. Cook until the whites are firm but the yolks are still runny. Tent peaches with aluminum foil while the eggs cook; briefly reheat veggies before combining with peaches if needed before serving. 

Combine hot peaches and hot sausage mixture, sprinkle with cayenne if you like and gently toss. Serve over rosemary biscuits with a soft-cooked egg, if you like. 

Rosemary Thyme Drop Biscuits

2 cups all-purpose flour
2 ½ teaspoons baking powder
1 Tbsp rosemary leaves
1 tablespoon white sugar
½ teaspoon salt 
1 Tbsp thyme leaves
½ c Parmesan cheese (optional)
½ cup chilled butter, diced
1 ¼ cups whole milk

Instructions

Preheat oven to 450*F.

In a large bowl, whisk flour, baking powder, salt, sugar, herbs, and Parmesan cheese (if using) together. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Add cold milk a little at a time, gently mixing with a fork until a ball of sticky dough forms. Don’t overmix or let the dough sit after mixing. Keep it as cold as you can. 

Drop biscuit dough by large spoonfuls onto a greased cookie sheet. Bake 12-15 minutes until the tops are golden brown and the biscuits are cooked through.

Seasonal Eating

For an autumnal version of this dish, switch out some of the ingredients: 

• Instead of zucchini, peaches, and oyster mushrooms, try using potato or sweet potato, apple, and portabella mushroom pieces. Keep the onion and garlic, but feel free to sub kale in place of the spinach.
• Use sage sausage or chicken and bacon instead of maple sausage.
• Use ½ Tbsp rubbed sage in the biscuits instead of the thyme
• Sub a different hard cheese (such as white cheddar or asiago) for the parmesan.