Roasted Pumpkin Apple Breakfast Hash

Breakfast hash has long been a thrifty American morning staple of chopped ingredients crisped until golden. This sheet-pan version roasts sugar pumpkin with tart apples, then finishes with eggs, spinach, and toasted pumpkin seeds.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 12g protein
• 32g carbs
• 16g fat
• 3g fiber

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Ingredients

• 3 cups fresh sugar pumpkin, peeled and cubed
• 2 large crisp apples, cored and cubed
• 1 medium yellow onion, diced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, chopped
• 4 large eggs
• 2 cups baby spinach
• 1/4 cup toasted pumpkin seeds
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss the cubed fresh pumpkin, cubed apples, and diced onion with olive oil, smoked paprika, thyme, salt, pepper, and rosemary until every piece is coated.
3. 3Spread the mixture in a single even layer on the prepared pan so the pieces roast rather than steam.
4. 4Roast for 20 minutes, then stir and continue roasting another 10 to 15 minutes until the pumpkin is tender and caramelized at the edges and the apples are golden.
5. 5While the hash finishes, heat a nonstick skillet over medium and cook the eggs sunny-side up or over-easy until the whites are set and yolks still runny, about 3 to 4 minutes.
6. 6Remove the sheet pan from the oven and immediately scatter the baby spinach over the hot vegetables so it wilts from residual heat.
7. 7Divide the roasted pumpkin-apple hash among four plates and top each with a freshly cooked egg.
8. 8Finish with a sprinkle of toasted pumpkin seeds and chopped parsley for color and crunch.
9. 9Serve right away while the egg yolk can run into the hash and the vegetables are still hot and fragrant.