This crispy Butternut squash hash with potato and apple on a bed of arugula topped with fried eggs is the perfect breakfast for weekends.
It’s beginning to feel and look a lot like spring around here in Dallas, Texas. Well, at least for most days. On a side note, is it weird that I go to one of my favorite grocery stores (Sprouts) all excited and giggling searching for motivation? Does your brain go a thousand places staring at the range of fresh produce at your grocery store? No? So, you don’t take out your phone to make notes on the endless possibilities of recipes you can come up with for weeks? Hmm… Interesting! Could this be the reason why I get the Grinch stare now and then from fellow grocers?
As a mom, I often want my son to eat whatever his dad and I eat. I won’t necessarily call my pea a picky eater because he can chows down a lot when he feels like it. But, there are days where I take my precious time to make him a dish I assume he would love, and he shoves it to the side asking for yogurt, bee-kit (biscuit), milk, or apples. I don’t fret it so much as I use to. I cave in often, so long as he is eating something nutritional. Today, I tried something different with this hash by adding apples to see if it would entice him. Well, drum roll, please!!! After two spoonfuls, my little pea said “Mmmmmm Dee-yee-cious!” Of course, like any other mom, I was doing the moon slide. A week later, I made the same dish for him, and he pushed it to the side asking me for a hamburger. How!!? Oh well, there goes my happy dance. I am pretty sure most of you can relate. Honestly, I would like to know how your parents introduce new foods to your kids. Please let me know in the comment section below.
First of all, can I rave about my love for butternut squash? I LOVE butternut squash-from making Purées, marsh, salads, crispy wedges, soup to incorporating it into a variety of dishes; it’s no wonder I have it stored up until mid-spring. I buy it when it’s in season during the winter, store it, use it and repeat it until the last sale for the season. I am also a huge fan of summer squash like zucchini, so there will be no love lost until next winter.
So today, I made this crispy hash using butternut squash, potatoes, and apples. I added some arugula because of the peppery flavor it adds to the dish. In addition to the sweet-savory crispy baked cubes, I added some cannellini beans for an enhanced nutty flavor. This concoction will leave you longing for more. Did I mention it’s also adaptive? You can add and subtract to your taste. I’ve tried substituting the potatoes for fried plantain, and it tastes just as good. Give it a try and let a sister know in the comment section ~_^.
PS: Please forgive the hot mess of the picture above, I totally forgot about the arugula until the last bit of cooking.
CRISPY HASH WITH FRIED EGGS
- 4 cups butternut squash peeled and cubed ( about 1-1 1/2 inch)
- 5 medium potatoes, washed and cubed (about 1-1 1/2inch)
- 1 honey crisp apple, cubed
- 1 can (15oz) cannellini beans, rinsed and drained
- 4 tablespoons grape seed oil (any neutral oil works too)
- ¾ cup beef sausage, cubed (optional)
- half small onion (about 1/4 cup), thinly sliced;
- 1 teaspoon salt
- 2 teaspoons herd de provence (any mixed herb is fine)
- ½ teaspoon cinnamon
- 3 cups arugula
- 4 large eggs
- drizzle of olive oil
- Preheat oven to 425°F
- Place the cubed butternut squash and potato into a big bowl, add 2 tablespoons of grapeseed oil, salt, herb de provence, and cinnamon in a bowl. Combine so that each of the cubed vegetables is well coated.
- Line a baking sheet with parchment paper to avoid sticking. Spread the content from the bowl on to the baking sheet leaving enough room for the cubes to get crispy and not soggy. (see the picture in post);• Bake for 30-35 minutes until crispy and soft, turning halfway through baking to allow even cooking.
- Place a skillet on a stovetop, set on medium-high heat. Add the remaining grapeseed oil and allow to heat up for a few seconds. Add the sausage, cook for 2 minutes. Add the onion and cook for another minute or until the onion becomes translucent.
- • Add the apples, let cook for 3minutes or until soft. Add the cannellini beans and arugula, stir and allow to cook for a minute. Add the roasted potato and squash, stir and adjust for taste. Remove from heat.;• Drizzle olive oil on a frying pan on high heat, once it's hot, crack open the eggs into the pan, season with salt if you like, cook for a minute or 2 (depending on how you like your fried eggs). Serve