Fall Hash Brown Breakfast Skillet

This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

Fall Hash Brown Breakfast Skillet

The hash browns in this dish make it SO perfect. Instead of dicing the potatoes, simply shred them! It adds wonderful texture to the dish.

P.S. Did you miss that I announced the first leg of the LCK BOOK TOUR? Make sure to RSVP before tickets run out!

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Fall Hashbrown Breakfast Skillet

  • Author: Lexi's Clean Kitchen
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
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Ingredients

  • 3 tablespoons grass-fed butter or extra-virgin olive oil
  • 1 large squash (any type, we used butternut and celebration squash), medium dice
  • 2 cups shredded potato, about 4 potatoes
  • 1 red or yellow pepper, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups of loosely packed spinach
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 3 or 4 eggs

Instructions

  1. Preheat oven to 350°F.
  2. In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.
  3. Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.
  4. Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.

Nutrition

  • Serving Size: 4

Fall Hash Brown Breakfast Skillet

I hope you have an awesome weekend and that you LOVE this skillet! 

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8 comments
October 7, 2016

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8 Responses

  1. Two comments: this is absolutely delicious! But when do you add the spinach? I added it after I added the spices, and put a lid on the pan to steam the squash to softness.

  2. So delicious!!! I just roasted the veggie mix (minus spinach) and fried the eggs separately because we were eating in shifts. Can’t wait to make it again!!

    5.0 rating

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Author: Lexi

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