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Skillet Eggs with Squash

Kara
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Brunch

Ingredients
  

  • 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)
  • 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

Instructions
 

  • 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.

Notes

  1. 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.
  2. 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.
  3. 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.!
Keyword Breakfast, Butternut, Butternut Squash Hash, vegetarian butternut squash hash