Spicy Sweet Potato and Butternut Squash Hash

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I received several questions after I posted this asking how I made it, so here you are! When Sam and I go out for breakfast or brunch, he generally orders a spicy hash dish and it ALWAYS looks amazing. This morning I tried to recreate my own and I’m not going to lie, it was pretty fantastic. Hope you enjoy!

Spicy Sweet Potato and Butternut Squash Hash 

Ingredients:

  • 2 eggs
  • 2 chopped garlic cloves
  • 1 chopped red pepper
  • 1/2 chopped onion (I used red because it’s all that I had, but any will work)
  • 1/4 cup cooked quinoa
  • 3/4 cup cubed butternut squash
  • 3/4 cup cubed sweet potato
  • 2 Tbsp. oil of choice (I prefer avocado oil)
  • 2 tsp. cumin
  • 2 tsp. red pepper flakes
  • 1 tsp. smoked paprika
  • Plenty of salt & pepper

*I topped mine with avocado, fresh cilantro and Tabasco sauce*

Instructions:

In a large cast iron skillet, heat 1/2 of oil of choice, garlic, and onion until sizzling. Add butternut squash and sweet potato to the skillet. Sauté for roughly 15 min over medium heat until they have softened, then add chopped red pepper, COOKED quinoa, cumin, smoked paprika, red pepper flakes, remaining oil, salt and pepper. Cook, stirring frequently to distribute heat evenly, for roughly 10 more min. Make two holes in hash for eggs, and crack the eggs directly into the holes. Broil in the oven on high for 5-6 min until eggs are cooked to your liking. Add toppings and serve!

xo,

Lizzy In The Lou

Spicy Sweet Potato and Butternut Squash Hash

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