Name: Bourbon-Butternut Breakfast Hash
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes; 1 large green bell pepper, cut into 1-inch cubes; 1 medium yellow onion, cut into 1-inch pieces; 6 tablespoons brown sugar bourbon (such as BSB®); 3 tablespoons olive oil; 4 cloves garlic, minced; 2 teaspoons Spanish smoked paprika; 2 teaspoons onion powder; 0.5 teaspoon salt; 6 large eggs

Bourbon-Butternut Breakfast Hash

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Upgrade your breakfast game with a brown sugar bourbon-infused hash topped with a fried egg.

Ingredients:

1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 large green bell pepper, cut into 1-inch cubes
1 medium yellow onion, cut into 1-inch pieces
6 tablespoons brown sugar bourbon (such as BSB®)
4 cloves garlic, minced
2 teaspoons Spanish smoked paprika
2 teaspoons onion powder
6 large eggs

Instructions:

Preheat your oven to 400°F (200°C).
In a large bowl, mix together butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt. Toss until evenly coated, then spread out on a baking sheet.
Roast in the oven until the squash is tender and lightly browned, about 25-30 minutes.
Crack 6 eggs into a spacious nonstick skillet. Cook on medium heat until the egg whites are fully cooked, about 3 to 4 minutes. Serve the hash with a sunny-side-up egg on each serving.

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