Recipes

Butternut Squash and Shallot Hash with Fried Eggs

Roasting butternut squash brings out its natural sweetness, making it the star of this breakfast hash. The squash and shallots cook at the same time on one pan, while you fry eggs to your liking in a separate skillet. A sprinkle of salt on the eggs just before serving helps balance the squash's sweetness. Make extra roasted vegetables - they reheat well for quick meals through the week.
Serves 4
Prep Time 20 min
Cook Time 20 min
Print Recipe

Ingredients

  • Hash

    • 1 tbsp (15 mL) olive oil
    • ½ cup (125 mL) chopped shallots
    • ⅓ cup (75 mL) diced pancetta
    • 1 red pepper, chopped
    • 1 tbsp (15 mL) finely chopped fresh rosemary
    • Pinch hot pepper flakes
    • 1 butternut squash (about 2 1/2 oz/70 g), peeled, seeded and cubed
    • ¼ tsp (1.25 mL) each salt and pepper
    • ½ cup (125 mL) low-sodium chicken broth
    • 1 tbsp (15 mL) butter
    • 1 tbsp (15 mL) apple cider vinegar
    • 1 tbsp (15 mL) honey
    • ¼ cup (60 mL) grated Parmesan cheese
    • 2 tbsp (30 mL) finely chopped fresh chives

  • Fried Eggs

    • 2 tbsp (30 mL) butter
    • 4 eggs
    • ¼ tsp (1.25 mL) salt and pepper

Instructions

  • Hash

    • Step 1

      Heat oil in large skillet set over medium heat; cook shallots, pancetta, red pepper, rosemary and hot pepper flakes for 3 to 5 minutes or until vegetables start to soften and pancetta starts to brown.

    • Step 2

      Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown. Stir in broth, butter, vinegar and honey.

    • Step 3

      Cover; cook for 6 to 8 minutes or until liquid is absorbed and squash is tender. Sprinkle with Parmesan and chives.

  • Fried Eggs

    • Step 1

      Meanwhile, melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper.

    • Step 2

      Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook until done as desired. Divide hash among 4 plates. Top each serving with fried egg.

Paperclip IconTips

Substitute finely crumbled goat cheese or feta cheese for Parmesan cheese if desired.
Substitute a pinch of smoked paprika for hot pepper flakes if desired.

Nutrition Facts

Per serving
Calories420
Fat23 g
Saturated Fat10 g
Trans Fat0 g
Carbohydrate38 g
Fibre6 g
Sugars13 g
Protein16 g
Sodium780 mg

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