Ingredients
3 tablespoons olive oil
One onion diced
4 small potatoes peeled and diced
One mini Pumpkin peeled cored and diced
1 tablespoon Cajun seasoning
1/2 teaspoon crushed red pepper flakes
Three cloves of garlic finely minced
Salt and pepper to taste

For the sake of this recipe, diced means about a 1/4 inch square cut, I use this size because it cooks faster, feel free to cut bigger but be prepared to cook longer. Regardless of what size you choose, be sure that they’re all the same size to ensure even cooking. Preheat a large 12 inch skillet over medium high heat for about two minutes. Add olive oil and diced onions, cook until onions are translucent, about two minutes. Add potatoes, pumpkin, Cajun seasoning, hot pepper flakes, garlic, season with Salt, pepper and cook until tender. Taste and adjust for seasoning. Do not over stir or increase heat, allow the hash to slowly brown in the pan. Serve with poached eggs on top, garnish with Sriracha hot sauce and fresh chopped parsley.