This hearty butternut squash hash with eggs is a perfect blend of cozy flavors and wholesome nutrition.
Packed with fiber from squash and mushrooms, and protein from eggs, it makes a satisfying low-saturated-fat breakfast or brunch.
Quick to prepare and full of plant-based goodness, this versatile dish works well for busy mornings, meal prep, or holiday brunches.
Butternut Squash Hash with Fried Egg
Equipment
- 1 tablespoon olive oil
- 1 cast iron or nonstick skillet
Ingredients
- 1 tablespoon olive oil
- 2 cups butternut squash peeled and cubed (½-inch cubes)
- 1 small or ½ medium-large onion diced (~1 cup)
- 1½ cups mushrooms sliced and roughly chopped (~5 large mushrooms)
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 4 large eggs
- Optional: extra fresh herbs for garnish
Instructions
- Heat the Pan and Oil: Start by placing a cast iron or nonstick skillet over medium heat. Allow the pan to warm up for about 1-2 minutes, which helps ensure even cooking and prevents sticking. Add 1 tablespoon of olive oil, swirling the pan gently so the oil coats the bottom evenly. Heating the oil properly before adding vegetables ensures they sauté instead of steam, giving a nice caramelized flavor.
- Cook the Butternut Squash: Add 2 cups of peeled and cubed butternut squash to the heated pan.Spread the cubes evenly so each piece touches the pan. Let the squash cook undisturbed for 2-3 minutes to get a slight browning on the bottom, then stir occasionally for another 3-5 minutes. Cook until the squash is tender but still holds its shape, with lightly caramelized edges that add natural sweetness and depth.
- Sauté the Onion: Add 1 small (or ½ medium-large) diced onion to the pan with the squash. Stir well to combine. Continue cooking over medium heat for 3-4 minutes until the onions become soft, translucent, and slightly golden. This step adds a sweet and savory base flavor that complements the squash perfectly.
- Cook the Mushrooms: Add 1½ cups of sliced mushrooms to the pan. Stir to combine with the squash and onions. Let the mushrooms cook for 5-6 minutes, stirring occasionally, until they release their moisture and become tender with browned edges. Mushrooms add a rich, umami flavor, giving the hash a meaty texture without using meat.
- Season the Vegetables: Sprinkle salt and freshly ground black pepper over the mixture to taste. Add 1 tablespoon chopped thyme and 1 tablespoon chopped sage, stirring well to coat the vegetables evenly. Let the herbs cook for about 1 minute, releasing their aroma and infusing the hash with warm, savory flavors.
- Prepare the Egg Wells: Reduce the heat to low. Using the back of a wooden spoon, gently create four small wells in the vegetable mixture. Make sure each well is deep enough to hold an egg without spilling over. This step ensures that the eggs cook evenly and stay beautifully nestled in the hash.
- Add the Eggs: Carefully crack one egg into each well, keeping the yolks intact. This step requires a gentle hand, especially if you prefer sunny-side-up eggs with runny yolks. Avoid overcrowding the pan to ensure each egg cooks properly.
- Cover and Cook the Eggs: Place a lid over the skillet and cook for 7-10 minutes on low heat. The egg whites should be fully set while the yolks remain soft and slightly runny. For firmer yolks, extend the cooking time by 1-2 minutes. Covering the pan creates a gentle steam that cooks the eggs evenly without overcooking the vegetables.
- Final Seasoning and Herbs: Once the eggs are cooked to your preference, season the hash lightly with additional salt and pepper if needed. Optionally, sprinkle extra fresh herbs on top for a burst of color and flavor. This step enhances the aroma and presentation, making the dish look as delicious as it tastes.
- Serve and Enjoy: Use a spatula to carefully lift portions of the hash with eggs onto plates. Serve immediately with sides such as whole-grain toast, fresh fruit, or a light salad for a complete brunch. This hearty dish is perfect for everyday breakfasts, meal prep, or festive gatherings. Enjoy the satisfying combination of sweet squash, earthy mushrooms, savory herbs, and perfectly cooked eggs.
Notes
- For the best texture and flavor, use a well-seasoned cast iron skillet. If unavailable, a nonstick pan works well, but avoid stainless steel as the squash may stick.
- Cubing the squash evenly (about ½-inch pieces) ensures all pieces cook uniformly.
- Mushrooms provide a rich umami taste, but you can substitute with zucchini, bell peppers, or spinach for variation.
- Fresh herbs like thyme and sage elevate the dish with warm, earthy notes, but dried herbs can be used in a pinch—just reduce the amount slightly.
- The eggs can be cooked to your preference: soft, medium, or fully set. Covering the pan ensures even cooking without overcooking the vegetables.
- This recipe is versatile: serve as a hearty breakfast, brunch centerpiece, or light dinner. It pairs well with toast, fruit, or a simple green salad.
Chef’s Secrets for Perfect Hash
Achieving the perfect butternut squash hash requires attention to heat and texture.
Start by heating the pan before adding oil to prevent sticking and allow natural caramelization of the squash.
Cooking vegetables in stages—squash first, onions second, mushrooms last—ensures each ingredient reaches optimal tenderness without releasing excess moisture.
Don’t rush the herbs; adding them at the end allows their fragrance to infuse the dish without burning.
Finally, creating wells for the eggs and cooking gently on low heat ensures perfectly set whites and luscious yolks.
Serving Suggestions for Brunch or Breakfast
This hash is incredibly versatile and can be customized to suit any meal.
Serve with whole-grain toast or lightly buttered sourdough for a classic breakfast.
For a brunch spread, pair with fresh fruit, roasted tomatoes, or a crisp green salad.
It also works beautifully with a side of bacon, sausage, or smoked salmon for added protein.
Garnish with extra fresh herbs or a sprinkle of grated cheese for a colorful, flavorful presentation.
Storage Tips to Keep Fresh
Store leftover hash in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over medium-low heat to preserve texture, or microwave in short intervals, stirring occasionally.
Eggs are best cooked fresh; if storing, separate them from the vegetables and reheat gently before serving.
This hash can also be prepared ahead of time by sautéing the vegetables and adding eggs at the last moment, making it a convenient meal-prep option.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace the eggs with tofu cubes or a plant-based egg alternative. Cook gently to avoid crumbling and add extra seasoning to boost flavor.
2. Can I use frozen butternut squash?
Absolutely. Frozen squash works well, but cook a little longer to remove excess moisture. Pat dry with a paper towel to prevent sogginess.
3. What other vegetables can I add?
Bell peppers, zucchini, spinach, or even sweet potatoes are excellent additions. Keep pieces evenly sized to ensure uniform cooking.
4. How do I make the eggs runny?
Cook the eggs on low heat with the lid on for 7–10 minutes, depending on pan size. Check frequently to ensure whites are set while yolks remain soft.
5. Can I double the recipe?
Yes, double all ingredients and use a larger skillet or pan. Cook vegetables in batches if needed to avoid overcrowding, which can make them steam instead of sauté.
