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This Fall Hash Brown Breakfast Skillet is the perfect hearty breakfast! It features baked eggs accompanied by crispy potatoes, squash, pepper, onion, and spinach, all seasoned to perfection. Just 10 minutes of prep and one pan are needed for this dish!

overhead of two spoons in a skillet full of breakfast hash.

Easy Hash Brown Breakfast Casserole

I love a good breakfast hash. And this easy Fall Hash Brown Breakfast Skillet is one of my favorites! It’s packed full of all the quintessential flavors of autumn, tons of delicious spices, and nutritious ingredients.

This breakfast skillet makes the perfect hearty weekday breakfast or weekend brunch, but it also makes a great option for an easy lunch or dinner.

It’s a dish you’ll be coming back to again and again—not only because it’s so easy to make but also because it really is that good!

overhead of a breakfast skillet with three eggs.

Ingredients Needed

  • Butter or Oil: Butter adds that delicious buttery flavor, but oil will achieve a slightly crispier texture. Either one works!
  • Squash: Any type will work! We used butternut squash and celebration squash.
  • Potato: You’ll need about four (4) potatoes shredded. If you don’t want to deal with shredding your own potatoes, feel free to grab a bag of frozen hash browns from the store.
  • Pepper and Onion: I like to use red or yellow pepper. Feel free to pick one or the other or use a combination of colors to brighten your hash up even more.
  • Garlic: Use freshly minced garlic for the best flavor.
  • Spinach: I recommend fresh spinach. Frozen spinach will add too much moisture to the dish.
  • Seasonings: We’re giving our hash tons of flavor with a blend of garlic powder, onion powder, paprika, fine sea salt, black pepper, and red pepper flakes.
  • Eggs: You’ll need 3-4 eggs, depending on how many people you’re serving.
fall hash brown breakfast skillet ingredients in separate dishes from above.

How to Make a Hash Brown Breakfast Skillet

This breakfast skillet recipe really is so simple to put together. Once your veggies are chopped and shredded, all that’s left is to combine everything in the skillet. Not much to it!

  1. Cook the veggies: In a skillet, heat butter or oil, then add in the garlic, onion, squash, shredded potato, and pepper. Cook until the veggies start to soften, then add in all of the spices. Cook until the squash is tender.
  2. Add eggs and bake: Use a spatula to make space for the eggs, then crack the eggs into the skillet. Bake in the oven at 350ºF until the egg whites are firm, then serve and enjoy.

What Kind of Pan is Best for Hash Browns?

If you have it, a cast iron skillet is best for a couple of reasons:

  • It heats better. Cast iron distributes heat more evenly, making the hash browns crispier.
  • It’s oven-safe. With a cast iron skillet, you can do the stovetop cooking and immediately transfer it to the oven for baking. If you don’t have an oven-safe skillet, then you will need to transfer the mix to a baking dish before putting it in the oven.
a pan with two spoons resting on hash brown breakfast casserole.

Is It Better to Fry Hash Browns in Butter or Oil?

That depends on your priorities! Butter adds a deeper flavor, while oil allows for a crispier potato. Either way, it’s delicious!

Why Won’t My Hash Browns Get Crispy?

If your hash browns aren’t as crispy as you prefer, there may be a couple of reasons.

  • There’s too much moisture. Moisture will turn into steam, which compromises the crispiness of the hash browns. If you want to ensure extra crispy potatoes, try squeezing any excess moisture out of your shredded potatoes.
  • The pan isn’t hot enough. Make sure the butter or oil is nice and hot before you add the veggies. If the temperature is cold, the veggies can get soggy rather than caramelized and crisp-tender.
overhead of a fall breakfast skillet in a pan.

Tips and Notes

  • Chop the veggies evenly. Make sure the squash, onion, and pepper are all chopped small so that they cook all the way through.
  • Don’t want to shred potatoes? Feel free to use frozen hash browns instead.
  • Add other veggies. Bulk your skillet up by tossing in any veggies that sound good to you! Try mushrooms, chopped tomatoes, broccoli, you name it. You could also make it even spicier with a couple of chopped jalapeños.
  • Add a protein. Make your breakfast skillet even more filling by adding in your favorite breakfast sausage or crispy bacon.
  • Make it cheesy. Try layering on a handful of cheddar cheese for an even more comforting meal.

Serving Suggestions

This delicious breakfast hash is plenty satisfying on its own or alongside a big cup of cold brew or pumpkin spice coffee.

However, it’s also an excellent addition to a bigger meal! Enjoy it for breakfast, lunch, or even dinner! Here are a few pairing ideas:

a spoon being used to scoop breakfast hash out of a pan.

How to Store

Store any leftovers from your hash brown breakfast casserole in the refrigerator for 3-4 days. To reheat, simply pop back in the oven to warm and re-crisp!

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overhead of two spoons in a skillet full of breakfast hash.

Fall Hash Brown Breakfast Skillet

5 from 1 vote
This Fall Hash Brown Breakfast Skillet is the perfect hearty breakfast! It features baked eggs accompanied by crispy shreds of potato, squash, pepper, onion, and spinach all seasoned to perfection. Just 10 minutes of prep and one pan needed!
Prep Time 10 minutes
Cook Time 35 minutes


  • 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


  • Preheat oven to 350°F.
  • 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.
  • 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.
  • Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.


Calories: 338kcalCarbohydrates: 42.2gProtein: 11.3gFat: 15.4gSaturated Fat: 3gCholesterol: 164mgSodium: 564mgFiber: 7.3gSugar: 6.7g
Author: Lexi

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Recipe Rating


  1. 5 stars
    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!!

  2. 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.