Start your day with this savory hash made with honey-nut squash, spinach, bell peppers, and ground pork. Hearty and loaded with protein. A kiss of cinnamon and sage takes this delightful breakfast hash dish over the top. Loaded with protein too! It is also delicious with fried eggs on top. Like an easy breakfast skillet? Try this Chicken Sausage and Cabbage.
Why You'll Love This Recipe
This easy hash is a healthy breakfast option that is loaded with veggies and protein. Made with ground pork and a bunch of veggies, it'll keep you full all morning long with this breakfast hash.
Ingredients You Will Need
Ground pork: offers a balance of fat and flavor, ensuring a juicy yet flavorful bite, perfect for your breakfast hash. I like Grass Roots Coop for all of my meats. You can use PENNYP to save 15%.
Honey-nut squash: is a small winter squash that is a hybrid of butternut and buttercup squash. It has a rich, sweet taste with a hint of honey, ideal for a hash in the morning.
Red bell pepper: brings a touch of sweetness as it softens from the cooking process, essential for a flavorful breakfast hash.
Spinach: is a leafy green vegetable that's high in vitamins, minerals, and antioxidants.
Shallot: are a type of onion that are a member of the allium family. Closely related to garlic, chives, and onions, they're perfect for enhancing your hash.
Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.
Extra virgin olive oil: stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods.
Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat, making it even better for breakfast hash.
Cinnamon: has a warm, sweet flavor and aroma. It is perfect in both sweet and savory dishes.
Sage: is a member of the mint family that has an earthy, sweet-yet-savory flavor that makes the perfect addition to any dish.
Instructions
Preheat oven: to 400˚ and line a pan with parchment paper.
Prepare the vegetables: by cutting the honey-nut squash and bell pepper in half, removing the seeds from both. Peel the shallots and garlic leaving them whole.
Place the veggies on the pan cut side up: and drizzle with the olive oil and sprinkle with salt and pepper. Then flip the squash and pepper so it is cut side down.
Roast: for half an hour. Don't worry if the squash is still a little firm as it will finish cooking in the skillet.
Meanwhile: brown the ground pork in a large skillet till it is no longer pink. Turn off the heat.
Remove the veggies from the oven: and allow to cool so you can peel the skin from the honey-nut.
Prepare the roasted veggies: by removing the peel from the honey-nut and cut the honey-nut into small cubes. Dice the pepper. Slice the shallots. Mince the garlic.
Add the veggies to the pan: with the ground pork, stirring to combine. Turn heat to medium low and cook for a few minutes so that everything blends into your breakfast hash.
Sprinkle in: the cinnamon, sage, salt, and pepper. Stir to combine.
Add the spinach: cover and wilt the spinach, stirring occasionally until wilted.
Enjoy!
Recipe Tips and Tricks
Buy precut butternut squash: to save time with peeling and cutting it up.
Skip the roasting: and cook all of the veggies in the pan first before adding in the ground pork to brown. It's a great trick to simplify making breakfast hash.
Recipe Variations
White or sweet potatoes: make a wonderful alternative to the honey-nut squash in your hash.
Pink lady apples: diced and added in, makes a wonderful substitute for the squash.
Baby kale: is a great substitute for the spinach.
Ground chicken or turkey: is a delicious option in place of the ground pork for your breakfast hash variation.
Storage Tips
You can store hash in the refrigerator 4-5 days in an airtight glass container, perfect for keeping breakfast hash fresh.
FAQs About Breakfast Hash
What kind of potatoes are best for hash?
Starchy potatoes like russets work best for making breakfast hash.
Does hash always have potatoes?
Hash often uses leftover potatoes but it is also delicious with different types of squash when making breakfast hash.
What is the most common meat used in hash?
Leftover meats such as corned beef or pork are most popular choices for breakfast hash.
Breakfast Hash
Ingredients
- 1 lb Ground pork I like Grass Roots Coop
- 1 lb Honey-nut squash cut in half and seeded, (or butternut squash)
- 1 Red bell pepper cut in half and seeded
- 5 oz Spinach I like baby spinach
- 3 whole Shallot peeled and left whole
- 3 cloves Garlic peeled and left whole
- ¼ cup Extra virgin olive oil
- 1 teaspoon Salt plus extra for sprinkling on veggies
- 1 teaspoon Black Pepper plus extra for sprinkling on veggies
- 1 teaspoon Cinnamon
- 1 teaspoon Sage
Instructions
- Preheat oven to 400˚ and line a rimmed pan with parchment paper.
- Cut the honey-nut and pepper in half and remove the seeds.
- Peel the shallots and garlic and leave them whole.
- Place the veggies on the parchment lined pan cut side up and drizzle with olive oil and sprinkle with salt and pepper. Flip the squash and pepper to cut side down.
- Roast for half an hour. Don’t worry if squash is still a little firm as it will finish cooking in the skillet.
- Meanwhile, brown the ground pork in a large skillet till it is no longer pink and turn off the heat.
- Remove the veggies from the oven and allow to cool so you can peel the skin from the squash.
- Prepare the roasted veggies by cutting the squash into small cubes, the pepper into a large dice, mince the garlic and slice the shallots.
- Now add the veggies to the skillet stirring to combine with the pork. Turn heat to medium low and cook for 5 minutes.
- Sprinkle with the cinnamon, sage, salt and pepper, stirring to combine.
- Add the spinach, cover and wilt the spinach, stirring occaisionally.
- Enjoy!
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