Rosemary Butternut Squash and Potato Hash

Wake up to this protein packed healthy breakfast using leftover baked potatoes with this Rosemary Butternut Squash and Potato Hash.

I’ve had a hard time getting back into blogging since Christmas break. Since the blogging business is just a hobby of mine and not a full time job (at least for now), I feel entitled to take a break just like the rest of the world during the holidays.

The problem is this: when you take a break from your routine, you fill up that extra time with other stuff.

The “other stuff” that I’m referring to in my case is Hawaii Five-O.

Yes, Ben and I have succommed to watching this modernized “shoot ’em up bad guys, cruisin’ around paradise, frolicking with bikini babes” Hawaii-based cop show on Netflix. We watch an episode or two each night. And you know what? I LOVE it!!!

Bahahaha! Wow, I’m such a geek.

Anyway, it’s quite the dilemna each night:

Go to bed? Nah, who does that???

Edit pictures and work on the blog? Enticing since I do love this hobby of mine.

Orrrr…

Hawaii Five-O it up with my hubby? Ahhhhh! Now that’s what I want to do!

Okay, funny thing is that I’m just typing this sentence after taking a quick break to watch another episode with Ben. You guys! There are like 4 or 5 seasons of this show. I gotta quit before I get in too deep.

But now Ben is sleeping, the TV is off, and I am determined to at least get this recipe post done. And after I go to bed, probably around 2 a.m. or so, I will most likely be dreaming of waking up to a fresh, hot, homemade breakfast like this Rosemary Butternut Squash and Potato Hash.

Really, wouldn’t it be nice to just fall asleep with a made up menu in your head, let your subconscious pick out what sounds really good, and miraculously wake up to whatever you didn’t realize you were actually craving??? Confusing I know, but that literally sounds like a dream come true to me.

I have been loving the flavor combo of sage, thyme, and rosemary lately. I season most every meal these days with some form of this combination. It’s just so aromatic and earthy and makes most anything taste and smell heavenly.

This hash is no exception. Its full of texture and flavor with a combination of soft and sweet butternut squash and slightly crispy fried potatoes. Both the squash and potatoes are coated in tasty seasonings and cooked to perfection in a cast iron skillet, which is my new best friend.

By using precooked leftover baked potatoes and prepackaged cubed butternut squash, this meal really doesn’t take all that much time to prep and cook. That’s why you can add it to your breakfast menu. Well that and the fact that it has EGGS! Not just eggs, but runny eggs. My fave!

I get all giddy inside with I cook an egg with that perfectly warm and golden ooey gooey center that just coats all the other yummy food on your plate. It’s seriously delish!

All you have to do to achieve this texture is crack the eggs on top of the hash when it’s done frying and stick the cast iron pan under the broiler for 5 minutes until the whites of the eggs are set and the yolks are still somewhat jiggly. Perfection I tell you!

So now that I’ve given you a great breakfast option for your Sunday morning, I think it’s time I say goodnight. These little eyelids of mine are getting quite heavy. Yawn.

What television shows do you enjoy watching?

5.0 from 1 reviews

Rosemary Butternut Squash and Potato Hash

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Wake up to this protein packed healthy breakfast using leftover baked potatoes with this Rosemary Butternut Squash and Potato Hash.

Author: Brielle

Recipe type: Breakfast

Serves: 3-4 servings

Ingredients

• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground mustard
• ¼ teaspoon cinnamon
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon rubbed sage
• ⅛ teaspoon granulated garlic
• 3 tablespoons butter
• 1 onion, roughly chopped
• 1½ cups chopped butternut squash (about ½" cubes)
• 2 cups diced precooked and chilled potatoes
• 3 eggs
• ¼ cup bacon pieces (optional, omit for vegetarian)

Directions

1. Prepare seasoning mixture by mixing together salt, pepper, ground mustard, cinnamon, thyme, rosemary, sage, and garlic. Mix until evenly incorporated. Prepare veggies by chopping onion, butternut squash, and potatoes.
2. In a large, oven safe saucepan or cast iron, melt 3 tablespoons of butter over medium heat. Once pan is hot enough that a drop of water sizzles, add onion. Stir and cook for 5 minutes. Add butternut squash and cook for 5 minutes more.
3. Add chilled and diced leftover potatoes and cook until potatoes are browning squash is tender when pierced with a fork (about 5-6 minutes). Add bacon pieces and stir for 1 minute more.
4. Crack three eggs evenly spaced apart on top of hash. Lightly season tops of eggs with extra salt and pepper. Put pan in oven under broiler for 5 minutes until whites of eggs are set and center is still slightly jiggly.
5. Remove from oven and serve warm.

3.5.3208