Autumn Breakfast Hash
Start your day with this savory hash made with honey-nut squash, spinach, bell peppers, and ground pork. Hearty and loaded with protein. A kiss of cinnamon and sage takes this delightful breakfast hash dish over the top. Loaded with protein too! It is also delicious with fried eggs on top.
Recipe created by our Grass Roots partner Penny's Primal. Penny is the founder, recipe creator and photographer behind Penny's Primal. The recipes she creates are Whole30, Paleo, Plant based, Gluten Free, Dairy Free and Refined Sugar Free. Join Penny over on instagram @pennysprimal or sign up for her blog at pennysprimal.com
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makes:4 People
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total time:1hr 15 mins
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cooking difficulty:Medium
Ingredients
Utensils
- Pan
- Parchment Paper
- Knives
- Skillet
- Heat Source
Instructions
Preheat oven to 400° and line a rimmed pan with parchment paper.
Cut the honey-nut and pepper in half and remove the seeds.
Peel the shallots and garlic and leave them whole.
Place the veggies on the parchment-lined pan, cut side up, and drizzle with olive oil and sprinkle with salt and pepper. Flip the squash and pepper to cut side down.
Roast for half an hour. Don’t worry if squash is still a little firm as it will finish cooking in the skillet.
Meanwhile, brown the ground pork in a large skillet till it is no longer pink and turn off the heat.
Remove the veggies from the oven and allow to cool so you can peel the skin from the squash.
Prepare the roasted veggies by cutting the squash into small cubes, the pepper into a large dice, mince the garlic and slice the shallots.
Now add the veggies to the skillet stirring to combine with the pork. Turn heat to medium low and cook for 5 minutes.
Sprinkle with the cinnamon, sage, salt and pepper, stirring to combine.
Add the spinach, cover and wilt the spinach, stirring occaisionally.
Enjoy!
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