squash breakfast hash

A hearty, protein-packed breakfast for one or a crowd.

Squash Breakfast Hash Recipe

This is the perfect fall breakfast, filled with sweet squash, crispy potatoes, salty salami, and the most gorgeous runny egg. It was inspired by corned beef hash and a stash of beef salami we had in our fridge that required a delicious use. If you want to make this for a fall brunch, double (or triple) the hash ingredients, place the finished product in a large high-walled pan, and carve wells in the hash. Crack your eggs in the divots and cook in the oven at 400F until the whites are cooked through (about 5-8 minutes). 

Ingredients for Squash Breakfast Hash 

  • 2 honeynut squash

  • 1 teaspoon salt, divided, plus more to taste

  • Black pepper, to taste

  • 3 tablespoons olive oil, divided

  • 1 large Russet potato

  • 3 tablespoons canola oil

  • 2 red onions

  • 4 garlic cloves, minced

  • 10-12 slices beef salami (about ½ cup chopped)

  • 1-2 eggs, to serve

How to Make Squash Breakfast Hash 

  1. Preheat the oven to 400F and line a baking sheet with parchment paper. 

  2. Peel the honeynuts then cut in half lengthwise and scoop out the seeds. Cut the squash into ½” cubes and add to a large bowl.

  3. Toss with ½ teaspoon salt, a few turns of black pepper, and 2 tablespoons of olive oil. Transfer the squash to the prepared baking sheet and cook until tender, about 30 minutes, flipping halfway through.

  4. Peel the potato and cut into ½” cubes. Add to a bowl filled with ice water and swish around to release the starches. Drain the potatoes and dry them off with a tea towel.

  5. Heat the canola oil in a frying pan over medium heat and add the potatoes. Cook for 8-10 minutes, tossing occasionally, until golden brown. Season with ½ teaspoon salt and place in a mixing bowl.

  6. Dice the onions and add to the pan. Add the garlic and stir, then cook for 5-7 minutes, until translucent. Meanwhile, finely chop the salami and add to the pan.

  7. Cook until the salami is dark and a little crispy.

  8. Add the cooked squash and potatoes to the pan and gently stir to combine everything together. Cook for a few minutes so the flavors meld and everything warms through. 

  9. In a separate pan, heat a tablespoon of olive oil over medium heat and add an egg. Season with salt and pepper to taste and cover the pan for 1-2 minutes, until the white on top of the egg cooks. (You can also use a poached egg if you prefer). 

  10. Serve the hash with the egg on top. 

What You’ll Need

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