Butternut Squash Hash Breakfast Skillet
This butternut squash breakfast hash skillet makes a nutritious breakfast that cooks up in just one dish.
Ingredients
- 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
Instructions
- 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.
Notes
- Make sure to cut your pieces of butternut squash into small bite-sized chunks so they cook thoroughly.
- To make dairy-free, use a dairy-free cheese or omit the cheese altogether.
- 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.
- 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.)
Nutrition
Serving: 1gCalories: 260kcalCarbohydrates: 25gProtein: 10gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 170mgSodium: 428mgPotassium: 549mgFiber: 3gSugar: 2gVitamin A: 4673IUVitamin C: 42mgCalcium: 106mgIron: 2mg
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