Acorn Squash Breakfast Hash
Note: I’ve added a “Daily Menu” page at the top of the site. I will be posting my meals each day (with links where applicable). My reasons are twofold: 1) I want people to see how easy it is to follow a “primal paleo” Real/Whole Foods way of eating in the long-term and share ideas and 2) to keep myself accountable for the two challenges I’m currently in, including the “Look Better Naked” competition at my Crossfit box.
~~~~~
I love eggs. I especially used to love a fried egg over medium with a slightly runny yolk oozing into a piece of toast to sop it up. But when I gave up bread, I just started to eat my eggs differently: hard-boiled, scrambled, omelets. The runny-eggs-over-medium just weren’t the same without the bread.
But the other day, breakfast time rolled around and I was hungry and being a Friday, our fridge was a sad state. There was half a kabocha squash, some ham, a few onions, and various other leftovers. I wondered what in the hell I was going to make from that mess. At first I decided on a traditional omelet with fried ham and onions. But I wanted to use the squash too so I ended up basically throwing it all together in a frying pan, cooking it until crispy and topping it with a fried egg. And then I licked the plate and died it was so delicious.
I made it again this morning and used an acorn squash and it was just as delicious as last time, if not more, with my additional modifications. I simply cut the squash in half, scooped the seeds out, put it in a bowl covered with plastic wrap and microwaved it for 4 minutes. I let it cool for a bit before scooping the flesh out. You really could use any squash (except spaghetti) in this recipe. I like the “crispy mashed pancake” taste and texture of this hash but if you were so inclined, you could sub out the cooked squash for small raw cubes and cook with the ham and onions until soft.
The thing I love about “hash” is that it’s really anything you have on hand: I used red onion and ham but you could use bacon and green peppers or pulled pork and sweet onions. Experiment with what YOU like. Just this morning, I opened my Reader to see The Food Lover’s Primal Palate had a root vegetable hash with poached egg! Hash must be on the mind!
Acorn Squash Breakfast Hash
What you need:
- 1 c. cooked acorn squash
- 1-2 tbsp butter or oil (for cooking)
- 1 tsp. Olive Oil
- 4 slices ham (about 1/4 c.) diced into cubes (if you’re using deli ham, buy Applegate Farms Organic or Hormel Natural)
- 1/4 c. red onion
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1-2 eggs
- salt and pepper to taste
What you do:
- In a large pan on medium, melt the butter and add the onions and ham. Cook 3-5 minutes until the onions are translucent.
- While that’s cooking, take your 1 c. cooked squash and add in the 1 tsp. oil (you can use EVOO, Grapeseed, any kind you like the flavor of), and the garlic and onion powder. Mix well with a fork.
- Add the squash mixture to the pan and mix with the ham and onions.
- Gather into a “pancake” form and let sit for 3-5 minutes on medium.
- Flip as best as you can and cook for 3-5 minutes again.
- The amount of time you leave the squash in the pan will be decided by your preference of how crispy you like it. I cooked mine 3-5 minutes, stir/flipped, and cooked some more for a totla of about 10-15 minutes because I like mine crispy.
- Put onto a plate and top with a fried egg or two.
Ham and onions cooked on medium with butter until onions are soft and translucent
Squash mixed with EVOO, garlic, and onion powder
Squash mixture stired in pan and flattened out in middle
Getting brown and crispy!
 |
 |
 |
 |
Related Posts
-
Caramelized Onion and Apple Cinnamon Maple Breakfast Sausage
Posted on Jan 30, 2012
-
Roasted Brussels Sprouts with Squash and Walnuts
Posted on Dec 6, 2011
-
Spinach and Artichoke Fritatta With Caramelized Leeks
Posted on Mar 29, 2011
-
Butternut Squash and Parnsip Hashbrowns
Posted on Jan 24, 2011
Tags
Share This
This looks terrific, and I have the same issues when it comes to fried eggs. They rrr need a piece of toast. This looks like it would be delicious instead. :) Thanks for all your wonderful recipes. I’m rededicating myself to primal eating and I love seeing how delicious and easy it can be. :)
Oooooooh! How many more sleeps til Saturday when I can make this?
I couldn’t wait until Saturday. Delicious! Two thumbs up from my husband as well. Thanks!
Swoon!
We had this for breakfast this morning and it’s a keeper! I made mine with chopped bacon because that is what I had in the fridge. I really loved this!!! I am new to Paleo and my weight issue background is like yours. I CF and yeah, I come in last a lot but as we say-” I did it” and then fall to the floor and die… I will be checking back to see what is new! Thanks!
I cooked this up last night to be used for breakfasts for the week and YUMMMM. Thank you for the recipe!
this is going to sound crazy, Could I use canned pumpkin? Just curious
Oh. My.. Gawd… I made this for breakfast this morning.. I have been CRAVING a runny egg yolk, but like you, am used to having it with toast… I LOVED this… next time, I’m frying TWO eggs because the yolk was just perfect over this squash and I wished I had more…
Visceral fat also plays a role in giving certain men that “beer belly” appearance where their abdomen protrudes excessively but at the same time, also feels sort of hard if you push on it.
If you care about the quality of your life and your loved ones, reducing your abdominal fat should be one of your TOP priorities!
I made it with chicken bacon cause that’s all I had, and it was fabulous.