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Make the shredded kabocha squash mixture.

• Cut a medium kabocha squash in half. With your vegetable peeler, skin one of the halves. Remove the mush/seeds, and store the other half of the kabocha squash away (I put mine in the fridge).
• Using your vegetable grater, grate the squash to thin strips. If you do not have a vegetable grater, cut it into cubes.
• Note: If you are cutting your kabocha squash into cubes, skip all other instructions in this section.
• Take your grated (or mashed) kabocha squash and combine it in a bowl with two eggs and a dash of sea salt.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Set the mixture aside.

Make the breakfast sausage patties.

• In a bowl, combine the ground pork, sage, nutmeg, rosemary, thyme, and sea salt.
• Form round sausage patties.
• Note: I formed my patties by flattening the pork mixture into a thin layer on a baking sheet. I took a wide-mouth 32oz mason jar and used it like a cookie cutter to cut out perfect circles.

Pan-fry the breakfast sausage patties.

• Place about a tbsp of ghee in your cooking pan and bring to medium-high heat. Once the pan is hot, pan-fry the sausage patties to brown on both sides. I usually leave them for about 2-3 minutes on each side, then flip every 30-60 seconds until they turn golden brown.
• Once the patties are done, place them on a plate and set aside.

Pan-fry the kabocha squash mixture.

• In the same pan you used to fry the breakfast patties, cook the kabocha squash mixture.
• Note: If you want to get creative, you can try to make hash brown patties with the mixture. I tried this and my patties did not stay together, but maybe you'll have better luck.
• For best results, leave the mixture alone until the bottom pan-fries like a hashbrown. Once it browns, rotate it, and keep rotating until the mixture is cooked through, about 5-10 minutes if pan-frying with hot oil. The consistency will be close to a mash with some charred/browned sections.
• Note: if using kabocha squash cubes instead of the mixture, follow the pan-frying instructions in this recipe.
• Once the kabocha squash mixture (or cubes) is done, place it on a plate and set it aside.

Make the eggs and chop the chives.

• In a separate cooking pan, make your eggs however you prefer. I recommend over-easy or scrambled for this bowl.
• Finely chop the chives.

Put it all together.

• In a bowl, place the breakfast sausage patties and kabocha squash mixture. Top with the eggs and chopped chives. Squeeze fresh lemon juice (juice from 1/2 lemon per bowl) over the top, and enjoy!
• These bowls are best served fresh, but leftovers can be stored in the fridge in an airtight container for 2-3 days.