AUTUMN HASH


Waking up IS hard to do… but let’s make it just a little bit easier with a breakfast you can actually look forward to! I’m a huge proponent of breakfast meal prep (you probably already know this) because I never want to leave my breakfast choice to a 10 minute time crunch. This recipe makes about six servings of autumn breakfast hash that you can put into containers and top with an egg every day of the week — it’s THAT easy! Another perfect way to use this recipe? Make it for your next big family breakfast or brunch with friends as a crowd pleaser.

Here’s what you need:

  • 3 tbsp olive oil
  • 2 mcintosh apples, chopped 
  • ~1.5 cups butternut squash, cubed
  • ~1.5 cup brussel sprouts, halved
  • ~10 strips turkey bacon
  • 1 tsp rosemary
  • 1 tsp thyme 
  • salt & pepper to taste

Heat the olive oil on a large skillet over medium heat. Once all of the fruit and veggies have been prepared, add the butternut squash to the pan. Cook for about 15 minutes, until browned and soft on the inside.

Add in the apples and brussel sprouts, mixing everything so the olive is evenly distributed.

While the hash mixture cooks, cook the turkey bacon on a separate pan with a drizzle of olive oil. Once browned, remove from heat and chop into pieces.

Once the entire mixture begins to brown, add in the chopped bacon, along with the rosemary, thyme, salt and pepper.

Let everything cook until soft and slightly crispy, remove from heat, and either serve immediately or refrigerate for up to five days.


AUTUMN HASH

Ingredients: 

  • 3 tbsp olive oil
  • 2 mcintosh apples, chopped 
  • ~1.5 cups butternut squash, cubed
  • ~1.5 cup brussel sprouts, halved
  • ~10 strips turkey bacon
  • 1 tsp rosemary
  • 1 tsp thyme 
  • salt & pepper to taste

Instructions:

  1. Heat the olive oil on a large skillet over medium heat. 
  2. Once all of the fruit and veggies have been prepared, add the butternut squash to the pan. Cook for about 15 minutes, until browned and soft on the inside. 
  3. Add in the apples and brussel sprouts, mixing everything so the olive is evenly distributed. 
  4. While the hash mixture cooks, cook the turkey bacon on a separate pan with a drizzle of olive oil. Once browned, remove from heat and chop into pieces. 
  5. Once the entire mixture begins to brown, add in the chopped bacon, along with the rosemary, thyme, salt and pepper. 
  6. Let everything cook until soft and slightly crispy, remove from heat, and either serve immediately or refrigerate for up to five days.