Roasted Squash Breakfast Hash

Hash has long been an American breakfast staple built on chopped vegetables crisped until golden. This sheet-pan version leans on sweet butternut squash and Yukon golds, roasted with smoked paprika and thyme, then finished with eggs.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 medium Yukon gold potatoes
• 1 medium yellow onion
• 1 red bell pepper
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 3/4 tsp dried thyme
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 1 tsp apple cider vinegar
• 4 oz crumbled breakfast sausage or cooked bacon bits (optional)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel the squash, scoop out the seeds, and cut the flesh into 1/2-inch cubes. Scrub the potatoes and cut them into matching 1/2-inch cubes so everything roasts at the same pace.
3. 3Dice the onion and bell pepper into similar small pieces. Spread all the vegetables on the sheet pan in a single layer.
4. 4Drizzle with olive oil, then sprinkle smoked paprika, thyme, garlic powder, salt, and black pepper over the top. Toss thoroughly with your hands so every cube is coated.
5. 5Roast 20 minutes, then stir and scatter the optional sausage or bacon bits across the pan if using. Return to the oven for another 12 to 15 minutes until the squash and potatoes are fork-tender and deeply caramelized at the edges.
6. 6While the hash finishes, heat a nonstick skillet over medium heat and crack the eggs in; cook sunny-side up or over-easy 3 to 4 minutes until the whites are set and the yolks still runny.
7. 7Pull the sheet pan, drizzle the hot vegetables with the apple cider vinegar, and toss once more so the bright acid lifts the roasted sweetness.
8. 8Divide the hash among four warm plates, nestle a fried egg on each portion, and finish with a shower of chopped parsley. Serve immediately while the yolks can run into the squash.