Go Back
+ servings
Print Recipe
5 from 6 votes

Butternut Squash Prosciutto Breakfast Hash

A quick hash with prosciutto, butternut squash and perfectly cooked eggs.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast hash with sweet potatoes, sweet potato hash
Servings: 2 servings
Calories: 231kcal

Ingredients

Instructions

  • In a medium cast iron skillet (or any skillet you have), drizzle a bit of olive oil (or 1 Tb ghee) and place on medium heat.
  • Add diced prosciutto and cook until crispy and all fat is rendered.
  • Then add in the butternut squash and spinach and cook for 1-2 minutes until the spinach wilts and butternut squash is warmed.
  • Then use a spoon to make 4 indents into the hash. Crack an egg into a separate bowl (this is always a good idea just in case you get a bad egg) and then slowly pour the egg into its pocket. Lower the heat to medium-low and continue to cook the eggs until the whites are set. You may want to cover the pan with a large lid to help cook the top, for about 6-8 minutes (depending on desired yolk doneness).
  • Once done, enjoy straight from the pan or on a plate. This is also fabulous with hot sauce, salsa and avocado!

Notes

Please note that this hash is already made with cooked and roasted squash, which I can suggest making a head of time so breakfast can be an ease.

Nutrition

Calories: 231kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 257mg | Potassium: 567mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10735IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 3mg