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Butternut Squash Prosciutto Breakfast Hash (and Whole30 recap)

Prep Time5 mins
Cook Time12 mins
Servings: 2 servings
Author: Samantha Ferraro

Ingredients

  • 4-5 strips of prosciutto chopped
  • 1 cup butternut squash cubed and roasted
  • 2 cups spinach
  • 4 eggs
  • Salt and pepper to taste
  • Ghee or olive oil for sauteing

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.