Categories: Breakfast
Ingredients
- 2 cups diced butternut squash (or use part sweet potato)
- 1 1/2 cups diced tart apples (about 2 medium sized apples)
- 1/2 of large a onion chopped
- 4-5 strips of bacon
- 1/4 cup chopped scallions (optional)
- 2 Tbls coconut oil
- 1/2 tsp coarse ground salt (or to taste)
- 1/2 tsp fresh cracked pepper (or to taste)
Directions
-
Preheat the oven to broil
-
After prepping the ingredients, heat a large skillet over a medium heat.
-
While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Check and flip/stir the squash every 3-5 min till it just starts to brown in spots. Watch that it doesn’t burn to much. Remove from the oven. Alternatively, you could cook the squash in the skillet. I liked the flavor and lightness that the baked squash added to the dish though.
-
Add the oil to the skillet and then the chopped onions (not the scallions), cook until they just start to caramelize then remove from the pan.
-
Cut the bacon into bite size pieces. Cook the bacon in the pan until cooked to your liking.
-
If you feel there is to much fat left in the pan (for your taste) pour some of it out into a dish. Then add all the ingredients together except the scallions, the squash, apples, cooked onion, and the bacon. Continue to cook and stir the hash until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a monemt before continuing to flip/stir it around again. This will help it to ‘brown’ instead of steam itself, which could result in a soggy hash.
-
Remove from the heat, add the scallions coarse salt and cracked pepper to taste.