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Single fried egg served over colorful butternut squash and potato hash on a plate.

Butternut Squash Breakfast Hash with Sage and Eggs

This Butternut Squash Breakfast Hash with Sage and Eggs is cozy, savory, and perfect for weekend mornings. It’s made in one skillet with tender vegetables, fresh sage, and eggs cooked right into the hash. Simple, satisfying, and full of fall flavor.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 cups butternut squash peeled and diced into ½–¾ inch cubes
  • 2 cups potatoes (Russet or Yukon gold) diced into ½–¾ inch cubes
  • 1 small red bell pepper diced
  • 2 teaspoons fresh sage chopped, plus extra for garnish
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 large eggs

Instructions

  • Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  • Add the diced butternut squash, potatoes, and red bell pepper. Season with chopped sage, smoked paprika, salt, and pepper.
  • Cook, stirring occasionally, until the vegetables are golden and tender, about 15-20 minutes.
  • Make 4 small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, or until egg whites are set and yolks are still slightly runny. Garnish with extra fresh sage and serve immediately.

Notes

  • Cut the squash and potatoes into evenly sized cubes (½–¾ inch) so they cook at the same rate.
  • Yukon gold potatoes hold their shape well, but russets give a crispier texture - use whichever you prefer.
  • If you like your eggs more cooked, leave the lid on a bit longer or flip them gently to make over-easy eggs.
  • This recipe works well with sweet potatoes too, just swap them in for the white potatoes.
  • Add chopped kale, spinach, or sausage for variation.

Nutrition

Calories: 262kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 82mg | Potassium: 838mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8416IU | Vitamin C: 61mg | Calcium: 89mg | Iron: 3mg
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