Butternut Squash Hash N' Eggs. Butternut Squash and Shallot Hash with Fried Eggs. This tasty hash with autumn flavours is perfect for a cosy brunch with family and friends. We made this butternut squash breakfast hash with baked eggs on a whim one day because we were trying to use up veggies in the fridge.
Learn how to make a Sweet Potato Butternut Squash Hash and enjoy it with a Poached Egg!
Aside from the obvious downsides stemming from new The other weekend I cooked up the most delicious Sweet Potato and Butternut Squash Hash for brunch.
Of course, you can leave out the butternut.
You can cook Butternut Squash Hash N' Eggs using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Butternut Squash Hash N' Eggs
- Prepare 1 lb of bulk pork or turkey breakfast sausage.
- Prepare 1/2 of yellow onion - finely chopped (optional).
- You need 12 oz of butternut squash - cut into half inch cubes.
- Prepare 4 large of eggs (egg whites only may be used for lower cholesterol).
- Prepare 1 of salt and pepper to taste.
- You need 1/2 tsp of your favorite herb blend (I like Tastefully Simple's Spinach & Herb mix).
Sweet and savory butternut squash and apple hash with sausage is a hearty and satisfying way to start your Start the day with this Butternut Squash and Apple Hash with Sausage! Serve as an egg-free breakfast or if you wish, top with a fried egg. Imagine your breakfast plate filled with tender. Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner.
Butternut Squash Hash N' Eggs step by step
- Preheat oven to 350°F..
- Heat up an oven safe skillet over medium heat break up and cook breakfast sausage until browned and fat is rendered; about 8-10 minutes. Stir in chopped onions halfway through If desired. When sausage is done remove from skillet with a slotted spoon to a paper towel-lined plate in order to absorb excess fat. Pour off all but about 1 tbs of fat from the skillet..
- Still over medium heat add butternut squash to skillet. Add a pinch of salt and pepper, stir and spread out into a single layer. Cook until just tender, stirring occasionally and allowing it to cook long enough on each side to brown slightly. Over medium on my stove this took about another 8 minutes..
- Turn off heat. Add sausage back to pan, stir to combine smashing some of the squash pieces with the back of your spoon. Press down to distribute evenly in pan and flatten top. Then using the back of the spoon make 4 evenly distributed shallow wells in the hash mixture (not all the way to the bottom of the skillet)..
- Carefully crack one egg into each well. Sprinkle just the eggs with a pinch of salt and pepper. Sprinkle the entire surface of the dish with your favorite herb mixture..
- Place in preheated oven uncovered. Bake until the eggs are as set as you'd like. In my oven that's about 10 minutes for runny yolks, 15 minutes for soft and 20 minutes for hard..
- When done remove from oven and let rest about 2 minutes before serving. Spoon out one egg with the hash surrounding it per person. Serve with whole wheat or multigrain toast and/or a cup of fresh fruit..
- Tip: For a great shortcut try to find fresh, precut butternut squash if possible. I found a 12 oz package of precut at my local grocery store for a reasonable price. Butternut squash was the ONLY ingredient and it worked great!.
To keep this butternut squash hash recipe Paleo-friendly, we swap the white potatoes with butternut squash as an excellent replacement! And of course, we can't forget the bacon! For a complete breakfast, add a fried egg on top of a big bed of hash. That runny egg yolk makes the hash taste. I didn't have much food, I didn't have much time, but I wanted a big meal so I wouldn't get hungry on the flight.