Butternut Squash Hash N' Eggs. Great recipe for Butternut Squash Hash N' Eggs. Trying to cut back on carbs for health reasons and experimenting with alternatives to the norm I decided to try making a hash replacing the standard potatoes with butternut squash. The hubby said, "Mmmmmm" and went back for seconds.
Flavor the Breakfast Hash Butternut Squash Paleo Breakfast Hash. Fill your bellies and hearts with this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy! There is nothing that gives me a rush of excitement like a table filled with tasty brunch food paired with an occasional mimosa. You can have Butternut Squash Hash N' Eggs using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Butternut Squash Hash N' Eggs
- It’s 1 lb of bulk pork or turkey breakfast sausage.
- It’s 1/2 of yellow onion – finely chopped (optional).
- It’s 12 oz of butternut squash – cut into half inch cubes.
- It’s 4 large of eggs (egg whites only may be used for lower cholesterol).
- It’s 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).
This delicious hash recipe has all the elements of a perfect breakfast dish! Crispy bacon, tender butternut squash, and eggs are a crowd-pleasing combination. Keyword Bacon, Eggs, Butternut Squash Hash. Butternut squash hash browns are seasoned then sautéed until crispy before being topped with fried eggs, or eggs any way you enjoy them!
Butternut Squash Hash N' Eggs instructions
- 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!.
I love mine with a runny yolk but this recipe would be just as good with scrambled or poached eggs as well. Serve, drizzled with more cilantro dressing. Stir in broth, butter, vinegar and honey. Heat the olive oil in a large skillet over medium heat. Drain well, then leave to steam-dry.