Rosemary Butternut Squash and Potato Hash
 
Prep time
Cook time
Total time
 
Wake up to this protein packed healthy breakfast using leftover baked potatoes with this Rosemary Butternut Squash and Potato Hash.
Author:
Recipe type: Breakfast
Serves: 3-4 servings
Ingredients
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground mustard
  • ¼ teaspoon cinnamon
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon rubbed sage
  • ⅛ teaspoon granulated garlic
  • 3 tablespoons butter
  • 1 onion, roughly chopped
  • 1½ cups chopped butternut squash (about ½" cubes)
  • 2 cups diced precooked and chilled potatoes
  • 3 eggs
  • ¼ cup bacon pieces (optional, omit for vegetarian)
Directions
  1. Prepare seasoning mixture by mixing together salt, pepper, ground mustard, cinnamon, thyme, rosemary, sage, and garlic. Mix until evenly incorporated. Prepare veggies by chopping onion, butternut squash, and potatoes.
  2. In a large, oven safe saucepan or cast iron, melt 3 tablespoons of butter over medium heat. Once pan is hot enough that a drop of water sizzles, add onion. Stir and cook for 5 minutes. Add butternut squash and cook for 5 minutes more.
  3. Add chilled and diced leftover potatoes and cook until potatoes are browning squash is tender when pierced with a fork (about 5-6 minutes). Add bacon pieces and stir for 1 minute more.
  4. Crack three eggs evenly spaced apart on top of hash. Lightly season tops of eggs with extra salt and pepper. Put pan in oven under broiler for 5 minutes until whites of eggs are set and center is still slightly jiggly.
  5. Remove from oven and serve warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/rosemary-butternut-squash-and-potato-hash/