Fall Vegetable Skillet Hash
This Fall Vegetable Skillet Hash makes a quick, easy dinner (or breakfast) that’s easy to customize. Perfect for busy nights and packed with protein and vegetables!
Ingredients
Scale
1 Tbsp butter or oil
2 strips bacon, diced
2/3 cup leeks, thinly sliced (approx 1 medium)
1.5 cup cubed and peeled butternut squash
2 cups chopped swiss chard (or kale, spinach, etc)
1 cup diced apple (approx 1 medium)
1 cup diced red or yellow potatoes
6 eggs
1 pound green beans, ends trimmed
1 cup shredded cheddar cheese, optional
Instructions
- Preheat oven to 400 degrees. Place green beans on a baking sheet, spray with oil and roast for 12 minutes.
- While oven is preheating and beans are roasting, make the hash.
- Heat butter or oil in a large skillet.
- Add bacon, leeks and butternut squash and saute over medium high heat for 7-8 minutes.
- Place potatoes in a bowl, drizzle lightly with oil and microwave for 2 minutes.
- Add potatoes, swiss chard and apples to pan and saute another 5 minutes.
- Whisk eggs in a bowl, clear a space in the skillet and pour into center of the pan.
- Scramble eggs to the desired doneness and mix all skillet ingredients together until combined.
- Stir in cheese if using and serve warm along side roasted green beans.
Find it online: https://www.theleangreenbean.com/fall-vegetable-skillet-hash/
