Print

Fall Hash Brown Breakfast Skillet

5 from 1 reviews

Ingredients

Scale
  • 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

  • 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.

Nutrition

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

Recipes, tips, giveaways & more to

enjoy the season