Acorn Squash Breakfast Hash
This hash is great topped with a runny yolk or a poached egg.
- 2 tablespoons butter or fat of choice
- 8 slices nitrate-free ham I love to use a ham steak, cubed
- ½ cup chopped red onion
- 2 cups cooked acorn squash around 1 medium squash, see note
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher or fine sea salt
- Freshly ground black pepper
In a large skillet over medium heat, melt the butter or fat of choice and add the ham and onions. Cook for 3-5 minutes or until the onions are translucent.
Meanwhile, scoop the cooked squash into a bowl and add the oil, garlic powder, and onion powder. Add salt and pepper to taste. Mix well with a fork. Add the squash mixture to the pan and mix with the ham and onions. Gather into a “pancake” form and let sit for 3-5 minutes. Flip as best as you can and cook for 3-5 minutes more. The amount of time you leave the squash in the pan will be decided by your preference of how crispy you like it. This dish is perfect topped with a runny egg!
To cook your acorn squash quickly, slice it in half, remove the seeds, wrap in plastic wrap, and microwave for 5-6 minutes until the flesh is soft. Alternatively, wrap the seeded halves in foil and bake at 350ºF for 30-45 minutes until the flesh is soft. Let cool a bit before handling.
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