Tasty Tuesday: Butternut Squash, Red Potato, + Quinoa Hash
I have recently fallen in love with making hash dishes. They’re a simple way to make a good, balanced breakfast (or lunch or dinner). If you like brussels sprouts, I highly recommend you make this Brussels Sprout, Sweet Potato Hash. I made it without the bacon, but maybe you could get the brussels sprouts skeptics to try it by enticing them with the beloved bacon.
This particular hash though, I love love love. It is packed with protein from the quinoa, has butternut squash which is my current obsession, and of course, you can never go wrong when potatoes are involved. For a single lady like me, it is perfect to make at the beginning of the week and have for breakfast the entire week. Just reheat, fry an egg up and you have a delicious breakfast with hardly any work at all. Or you can make this a special weekend breakfast for you and your family. I can see this being a great breakfast for Thanksgiving morning. By the way, HOW is it already time to start thinking about the holidays?!
Butternut Squash, Red Potato, + Quinoa Hash
Recipe from ACozyKitchen.com
1 cup quinoa
2 cups water
1 shallot, minced
1 garlic clove, minced
2 small red potatoes (about 1 lb.), cubed
1/2 small butternut squash (about 1/4 lb.), peeled and cubed
1 teaspoon cumin
1 teaspoon paprika
Freshly ground pepper
3 large eggs
1. In a 10-inch cast iron skillet (or separate non-stick pan), add a teaspoon of olive oil. When the oil is hot, add the quinoa, water and a pinch of salt. Cover the pot and cook for 12-15 minutes and until the water has evaporated. Transfer quinoa to a bowl and set aside.
2. Pour a teaspoon of olive oil in the cast iron skillet. When hot, add the shallot and cook until translucent, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the potato, butternut squash, cumin and paprika and toss; cook for 15-20 minutes, tossing and stirring every few minutes, being sure all of the squash and potatoes get some bottom-of-the-pot-action. Do a little taste test and make sure the squash and potatoes are cooked.
4. Add the quinoa back to the skillet and toss. Salt to taste. Using the back of your spoon, create 3 cavities in the quinoa/potato mixture. Crack 3 eggs into those cavities and cover with a lid. Cook for 2-3 minutes and until the egg whites have set, yet the yolks are still runny.
Enjoy! What is your favorite kind of breakfast hash do you like to make?