The ultimate fall and winter brunch! Ready in less than 30 minutes, this butternut squash hash with eggs is easy to whip up and perfect for the holidays!
Skillet Eggs with Squash
- 1 tbsp olive oil
- 2 cups cubed butternut squash (1/2 inch-cubes)
- 1 small or 1/2 medium to large onion, diced (about 1 cup diced)
- 1½ cups sliced mushrooms, roughly chopped (about 5 large mushrooms)
- Salt and pepper
- 1 tbsp chopped thyme
- 1 tbsp chopped sage
- 4 eggs
- Optional: extra herbs for garnish
- In a cast iron pan, heat oil over medium heat.
- Add butternut squash and sauté until slightly browned, stirring occasionally, about 5 minutes.
- Add onion and mushrooms and sauté until mushrooms are browned and onions translucent, about 5 minutes. Season with salt and pepper, to taste.
- Stir in thyme and sage and cook until fragrant, about 1 minute.
- Turn down heat to low. Using the back of a wooden spoon, create 4 small wells in the hash. Crack an egg into each of the wells.
- Cover the pan and cook until egg whites are set, about 7-10 minutes.
- Season with additional salt and pepper, to taste.
- Optional: garnish with extra chopped herbs.
- I love using the cast iron pan for hash because it’s well seasoned (basically nonstick) and allows you to get that crispy texture you want in a hash but if you don’t have one you can use a nonstick pan. I would stay away from stainless steel because the hash will be more likely to stick to the pan.
- If you don’t like mushrooms, you can use a different vegetable that strikes your fancy instead! I like using mushrooms here because it provides a meaty-like texture and flavor from the umami. If you use a different vegetable, consider sprinkling some parmesan cheese on top to give it that umami savory flavor.
- I served this with some whole-wheat toast but you could also serve it with some fruit on the side, a side of meat, or any other brunch goodies like muffins, bagels, etc.!