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+ servings

Butternut Squash Hash Breakfast Skillet

Sandi Gaertner
This butternut squash breakfast hash skillet makes a nutritious breakfast that cooks up in just one dish.
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 4
Calories 260 kcal


  • 1 cup diced butternut squash * see note
  • 2 cups hash browns * see note
  • ½ cup yellow or red pepper diced
  • ¼ cup green onion
  • 1 teaspoon thyme
  • 4 large eggs
  • 2 tablespoons olive oil
  • ¼ cup shredded Mexican cheese blend
  • ½ teaspoon salt
  • pepper to taste


  • Preheat a 12 inch cast iron skillet with 1 tablespoon olive oil on medium heat.
  • Add butternut squash and cook for 5 minutes.
  • Add green onions and hash browns.
  • Add last tablespoon of olive oil to pan.
  • Stir vegetables as they cook.
  • Cook for 8 minutes until vegetables are soft.
  • Preheat broiler.
  • Crack eggs and put on top of the vegetables.
  • Put skillet into the oven and broil for 5 minutes.
  • Remove and add cheese.
  • Put back in the oven and broil for another 5-8 minutes.
  • Serve warm.


  1. Make sure to cut your pieces of butternut squash into small bite-sized chunks so they cook thoroughly.
  2. To make dairy-free, use a dairy-free cheese or omit the cheese altogether.
  3. You can cut your butternut squash in small cubes as I did, or grate the butternut to make it more hash-like. If you grate the butternut squash, note it will take a lot less time to cook than if you cut it into cubes.
  4. There are a few gluten free hash browns, I like Alexia, Trader Joe's, and Ore-Ida (Ore-Ida is labeling their potatoes that are gluten free now.)


Serving: 1gCalories: 260kcalCarbohydrates: 25gProtein: 10gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 170mgSodium: 428mgPotassium: 549mgFiber: 3gSugar: 2gVitamin A: 4673IUVitamin C: 42mgCalcium: 106mgIron: 2mg
Keyword breakfast skillet recipe, gluten free breakfast skillet, squash breakfast skillet
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