The weather is cooling down which makes my craving for a spicy breakfast heat up. And that means my hearty Southwest Vegetarian Hash is force to be reckoned with.
Fall sweaters, new skinny pants and way too high shooties (shoe/booties, how very clever of the shoe marketers) have led me to my desire to “do brunch.”
I’m all for taking this show on the road, as in to a great local restaurant where they do the cooking and I don’t have to.
But Smudge will have no part of it. She wants to eat at home. Who created this homebody?
So when we do, it’s time to eat farm to table as all of the trendy restaurant PR geeks have advised their restaurant clients to do. With seasonal ingredients in varying combos to switch up the daily routine.
Enter my Southwest Vegetarian Hash.
With a hearty fill of sweet potatoes and butternut squash, fall flavors shine and are actually devoured by my husband the bacon eater. Who alllllmost doesn’t miss his pig protein? Hey, that egg looks mighty fine.
Southwestern Vegetable Hash and Fried Eggs
PrintIngredients
- 2 cups sweet potatoes large diced
- 2 cups butternut squash large diced
- 4 tablespoons butter divided
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 Anaheim pepper sliced
- 1 jalapeño sliced
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon garlic salt
- freshly ground black pepper
- 4 eggs
Instructions
- In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
- Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
- In a skillet, melt remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.
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Dexter Figg is a full time proficient independent essayist and is situated in India. He and his better half (Post-graduates in English Literature) work from their home-office setup from 9 to 5 India time, Monday to Friday.
Chris
Love this so much! You said serves 4. Well… 4 normal people or 1 guy with big appetite!
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The recipes as to whether six small meals a day are better than three, while revising, avoid hunger pangs and eat regularly. Nice blog. I am interested this food.Making a few adjustments to your diet can help your health.
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Delicious!!! definitely enjoying every little bit of it I have you bookmarked to check out new stuff you post.
dana
Thanks for the share, Heidi!!
Chung-Ah | Damn Delicious
I fantasize about eating out for brunch but I can’t stand the long lines! I’d much rather make this homemade hash right at home! And with a drizzling yolk, how could I resist?
ThisBakerGirlBlogs
That egg is just absolute perfection …such a gorgeous plate of food, as always x
natalie @ wee eats
I had the pleasure of staying at the american club for a work event last year and it was GREAT! their little coffee/chocolate shop was adorable and I kept telling my honey over the phone that I would never be able to use our shower at home again because I’d moved on to bigger and better things in my life and it would never be the same.
This hash looks great! I love a good, spicy, potato-y breakfast. It’s the best!
One year my aunt went as “white trash” for halloween. she wore all white, a white trash bag, and taped pieces of crumbled up paper ‘trash’ to her. I thought it was pretty darn clever ;)
Miss McBooty
You had me at ‘hash’! Hash is one of my favorite meals of all time! It doesn’t matter if it’s for breakfast, lunch or dinner either. Yum.
Supal {chevrons and éclairs}
Thank you so, so much for the mention! I bet you picked out something fabulous anyways :) x
Tieghan
Love that you added butternut squash to this hash. It is my favorite!
Also love the links!! Oh and the boots! So cute!
Ali @ Inspiralized
I love this post – your friday faves are always great. I like the optimal blog post length, good to know!