Description
This simple hash is perfect for a fall breakfast and hearty enough for a tasty dinner! I hope you enjoy it!
Ingredients
- 1 Tablespoon Olive Oil, Canola Oil, Or Butter
- 1-½ cup Sweet Potato, Peeled, Diced Small
- ¾ cups Butternut Squash, Peeled, Diced Small
- Salt And Pepper, to taste
- Nutmeg, To Taste
- 4 slices Turkey Bacon (or Other Breakfast Meat)
- 2 whole Eggs
- 1 cup Fresh Spinach, Chopped
- ¼ cups Shredded Cheese (I Used A Mix Of Cheddar, Mozzarella, Monterey Jack)
Preparation
Heat oil and/or butter in a large skillet over medium high heat. Add diced sweet potato and cook stirring occasionally until lightly browned, about 4 minutes.
Add diced butternut squash and season with salt, pepper, nutmeg, and any other spices you like! Cook for about 4–6 minutes depending on the size your sweet potato and butternut squash. You may need to lower your heat a bit and add some additional butter/oil if it begins to stick at all.
Meanwhile, cook turkey bacon. You can definitely substitute regular bacon, chicken sausage, or your favorite meat. Once cooked, chop into small pieces and add to the hash.
Lower heat to medium low and cook for another 4 minutes or so. This is a good time to start your eggs. I simply spray the skillet I used for the turkey bacon lightly with cooking spray and cook eggs sunny-side up. Season with salt and pepper.
Taste hash and adjust seasonings as desired. Add your chopped spinach and cook just until it is wilted.
Serve some of the hash onto your plate then sprinkle lightly with cheese. Top with your egg and enjoy!
