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. [bctt tweet=”Chorizo and Butternut Squash Hash #breakfast #spicy #12bloggers “] 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!
Chorizo and Butternut Squash Hash
- 1 pound pork chorizo
- 2-3 tablespoons extra virgin olive oil optional
- 1 medium butternut squash cleaned and cut into 1/2 pieces
- 2 medium sweet potatoes peeled and cut into 1/2 inch pieces
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 small jalapeño pepper seeded and finely diced
- 1/2 tablespoon dried oregano
- 1/4 cup chicken or vegetable broth
- 4 large 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.