Fall Hash Brown Breakfast Skillet
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!
Servings: 0
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
- 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
Calories: 338kcal | Carbohydrates: 42.2g | Protein: 11.3g | Fat: 15.4g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 564mg | Fiber: 7.3g | Sugar: 6.7g