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Hearty Hash & Eggs

Prep time 30 min
Cook time 20 min
Total time 50 min

Prep time 30 min
Cook time 20 min
Total time 50 min


Here’s a quick dinner recipe that the entire family can’t get enough of.

It’s close enough to breakfast food that you could serve it on a lazy weekend morning.

I love that this recipe is filled with real, whole food ingredients and that my kids scarf it down!

Serves 4

2 tablespoons olive oil

2 cloves Garlic

1 small red onion, thinly sliced

1 cup Mushrooms, diced

1 small sweet potato, peeled and cubed

1 small Butternut Squash, peeled, seeded and cubed

7 ounces uncured Canadian bacon, chopped

1 teaspoon rubbed dried sage

6 eggs

finely chopped cilantro for garnish


In a large skillet place the olive oil over medium heat. Add the garlic and onions. Sauté for 4 minutes.


Add the mushroom, sweet potato and butternut squash. Continue to cook until tender. Add the bacon, sage, salt, pepper and paprika.


Create 6 holes in the hash and crack one egg into each hole. Cover with a lid and cook on medium-low until the egg whites are done all the way through and the yolk is still runny.


Scoop out the eggs and serve with a generous portion of the hash.


Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —

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