This delicious Squash Hash is a special weekend breakfast for the family and I. It is flavourful and hearty. This is a spicier dish as chorizo is usually on the spicy side already, by adding the jalapeño chilies making it extra spicy. My family loves spicy, if you do not like it as much simply leave the jalapeño out. If you choose to not eat sweet potatoes on you paleo diet lifestyle it can be omitted while adding a different ingredient. There are many different varieties you can get in making this dish. By simply changing up the vegetables or just adding in additional vegetables such as; kale, spinach, carrots, ham, bacon, zucchini, and even avocado.
1 lb chorizo, pork
1 medium butternut squash, clean and cut into ½ pieces
2 medium sweet potatoes, peeled and cut into ½ inch pieces
1 bell pepper red, seeded and diced
1 onions, diced
1 jalapeño chilies, seeded and finely diced
1/2 tbsp oregano, dried
1/4 cup water
sea salt, to taste
fresh ground pepper, to taste
3 tbsps extra-virgin olive oil or coconut oil
- Heat a large covered non-stick skillet. If in a cashing remove chorizo from casing, add to pan and break it up and cook until done. Remove from skillet and drain on a paper towel lined plate.
- Using fat from the cooked chorizo, use optional extra virgin olive oil or coconut oil if you do not have enough chorizo fat. Add squash and sweet potato, cook for 5-6 minutes. Stirring occasionally.
- Add onions, bell pepper, jalapeño and seasonings, cook 3-4 minutes. Lightly salt mixture if desired.
- Stir in water, scraping bits off bottom of pan. Cover, reduce heat to medium low. Cook for 6-8 minutes until squash and potatoes are tender.
- Remove cover and allow liquid to cook off, about 2-3 minutes. Salt and pepper to taste.
- While liquid is cooking off in another pan over medium heat prepare eggs based on personal preference.
- Plate out the squash hash and top with 1 egg per serving and serve.
Number of Servings: 4by