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.