Start your day off right with this flavorful Chorizo and Butternut Squash Hash. Seasonal veggies and spicy chorizo hash topped with a fried egg.
With fall gearing up I have been looking to incorporate more season veggies in our meals. A few weeks ago we were visiting my in-laws in the White Mountains of Arizona and I decided to whip up breakfast for the family. My mother-in-law has a small garden so I grabbed fresh peppers to go along with the veggies we had picked up the day before at an open air market.
Hash is a great breakfast dish because you really can put just about anything in it. Chorizo is a great way to incorporate a ton of flavor because the seasonings are already in there, no need to add much more. Besides any dish you can top with a fried egg is wonderful!
As I was making this I realized it would be a great addition to this months 12 Bloggers Round-Up. In case you have seen these awesome recipes, 12 bloggers get together each month to create a recipe with 12 ingredients or less, all centered around 1 main ingredient. Last month I made Spicy Maple and Brown Sugar Wings for the round-up!
This month we are featuring sweet or savory squash recipes and they are all amazing! Be sure to check out my follow bloggers and their delicious dishes!
- 1 pound pork chorizo
- 2-3 tablespoons extra virgin olive oil (optional)
- 1 medium butternut squash, clean and cut into ½ pieces
- 2 medium sweet potatoes, peeled and cut into ½ inch pieces
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 1 small jalapeño, seeded and finely diced
- ½ tablespoon dried oregano
- ¼ cup water
- 4 eggs
- Salt and pepper to taste
- Heat a large covered non-stick skillet. Add chorizo, break it up and cook until done. Remove from skillet and drain on a paper towel lined plate.
- Drain excess fat from skillet, if using lean chorizo add oil.
- Add squash and potatoes, cook 5-6 minutes. Stirring occasionally.
- Add onions, peppers and seasonings, cook 3-4 minutes. Lightly salt mixture.
- Stir in water, scraping bits off bottom of pan. Cover, reduce heat to medium low and cook 6-8 minutes until squash and potatoes are tender.
- Remove cover and allow liquid to cook off, 2-3 minutes. Salt and pepper to taste.
- Prepare eggs based on personal preference.
- Top individual portions of hash with 1 egg and serve immediately.