Butternut Squash Breakfast Hash
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
- 4 slices of thick cut bacon (cut lengthwise and chopped)
- 3 cups chopped butternut squash (about 1 inch cubes)
- 1/2 white (yellow or sweet onion, diced)
- 1 apple (peeled and diced)
- 1 teaspoon finely chopped sage
- Salt and pepper
- 3 or 4 large eggs (optional)
Instructions
- Preheat a large cast iron skillet or large skillet over medium high heat.
- Add bacon and cook stirring occasionally until nice and crispy, about 7-8 minutes.
- Remove bacon from skillet and transfer to a paper towel lined plate.
- Drain any excess grease reserving about a teaspoon in the skillet.
- Add squash, onion, apple and sage, season lightly with a pinch of salt and pepper and cook for 2-3 minutes.
- Reduce heat to medium and continue to cook stirring occasionally for 15-20 minutes longer until squash is nice and tender.
- Try not to stir too often so some of the squash gets a little browned and crispy on one side.
- Stir in bacon and season again with another small pinch of salt,pepper and another little pinch of finely chopped sage to taste.
- To add eggs, cook them in a separate pan and carefully add on top of hash before serving or make a well between the hash in 3 or 4 spots in the skillet. Crack eggs into each well and cook right into the skillet.
- Season eggs with salt, pepper and a pinch of sage before serving.
Notes
See notes under More About This Recipe in the post for additional tips about preparing this recipe.