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!
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!
Fall Hashbrown Breakfast Skillet
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
Directions
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I hope you have an awesome weekend and that you LOVE this skillet!
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8 comments on “Fall Hash Brown Breakfast Skillet”
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.
A great recipe! Looks like a healthy recipe 🙂
Thanks for sharing!
And this is why I need a cast iron skillet.
Haha! Use any skillet, though they are fabulous!
I’m going to make this, live from ITALY:-)
Thank you Lexis
When do you add the spinach?
This breakfast is soo spicy ..I try this hash browns this morning, everyone loved this dish..
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!!