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 Time10 minutesmins
Cook Time35 minutesmins
Author: Lexi
Ingredients
3tablespoonsgrass-fed butter or extra-virgin olive oil
1large squashany type, we used butternut and celebration squash, medium dice
2cupsshredded potatoabout 4 potatoes
1red or yellow pepperdiced
1small oniondiced
2garlic clovesminced
2cupsof loosely packed spinach
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonpaprika
1teaspoonfine sea salt
1/2teaspoonblack pepper
Pinchred pepper flakes
3or 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.