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Butternut Squash Hash with Mexican Chorizo and Eggs

January 16, 2011 by Nicole 38 Comments

Butternut Squash Hash with Mexican Chorizo and Eggs

This Sunday morning breakfast experiment turned out so well that even though I don’t have an exact recipe, I felt compelled to share the ingredients and basic outline so that you can experiment and create your own recipe.

When I was a kid, Sunday seemed like the worst day of the week – my sister and I trudging to Sunday school in uncomfortable dresses and too-tight shoes, having to help my mom with housework in the afternoon, nothing on television but Westerns, and the knowledge that once the long, boring day came to an end, I would have to wake up and go back to school.

Sundays are different now.

I wake up early to make sure the day lasts as long as possible, but it always starts nice and slow and usually the same way – on the couch under my favorite blanket watching CBS Sunday Morning and sipping coffee with a snoring Boston Terrier on one side and occasionally, if she’s feeling up to it, a ridiculously fluffy cat on the other.

Then comes breakfast.  I’ve always loved big weekend breakfasts, and whether I’m cooking for friends or eating alone, Sunday is my day to indulge.  So as soon as the CBS Sunday Morning nature segment ends, the TV is turned off, I break out the cast iron skillets, and begin my search for breakfast ingredients.

I had some chorizo left over from yesterday’s breakfast burritos – warmed tortillas filled with potatoes, chorizo, eggs, and cheese.  I would have happily repeated the meal this morning but realized I was out of potatoes.  Then the butternut squash caught my eye – a short, squat little squash from my Dad’s garden that has been waiting patiently for weeks on the bottom shelf of the pantry next to the more popular potatoes.

Butternut squash and chorizo?  Sure, why not?  I proceeded to make a hash very similar to my Cumin-Scented Sweet Potato Hash, swapping in butternut squash for sweet potatoes, chopping the onions instead of slicing, and leaving out the cumin (chorizo is already heavily spiced, so I kept it simple).

Since I wasn’t cooking for a crowd, I only used half of a medium butternut squash, half a large red onion, and about 4 ounces of fresh chorizo, squeezed from its casing.  After the squash and onions were soft and slightly browned, I stirred in the  chorizo and cooked, stirring occasionally, until the sausage was cooked through.  Then I made a couple of holes in the hash to hold some fresh-cracked eggs.  I stuck the whole thing in a 350-degree oven and let it bake just until the whites of the eggs were set.

It was delicious.  And after I topped it with some aged Gouda and popped it under the broiler to melt the cheese, it was even better.  I made Sourdough French Toast, too.

Since the butternut squash is pretty sweet, I might use half potatoes and half squash next time.  I’d also like to try stirring in some fresh chopped herbs at the end.  What would you do to make this recipe your own?

Enjoy your Sunday.

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Filed Under: Breakfast/Brunch Tagged With: butternut squash, chorizo, eggs

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Reader Interactions

Comments

  1. Jodi says

    January 18, 2011 at 2:36 pm

    Holy moly, that looks so dang good!! Love the shot of the eggs!
    Reply
  2. blackbookkitchendiaries says

    January 19, 2011 at 10:05 am

    this look very tempting and oh so delicious:) yum!
    Reply
  3. Kankana says

    January 19, 2011 at 4:42 pm

    I am absolutely new in this blog world. Recently created my own , called it Sunshine & Smile (www.kankanasaxena.net). came across your space while hopping around .. it's great and i am sure there's lots i can learn from here . have to try this dish someday soon. we both enjoy long breakfast on Sundays :)
    Reply
  4. Peggy says

    January 21, 2011 at 7:56 am

    This sounds perfect as is! In fact, I've got a butternut just waiting to be used up on the counter!
    Reply
  5. Erin says

    January 21, 2011 at 8:36 am

    It's a little eerie how alike our Sunday mornings are. CBS Sunday Morning (I adore Charles Osgood and Mo Rocca!), animal curled up next to (or on) me, then the big breakfast. Even our breakfast burritos are nearly identical... I also use Mexican chorizo, eggs, potatoes and cheese (cheddar!). But I spread my tortillas with chive and onion cream cheese (Philadelphia makes some) before I sprinkle on my cheese and pile on my filling! I HIGHLY recommend the cream cheese! These breakfast burritos are mine and my husband's favorite breakfast! We're having burritos this weekend and I think I'll be making this hash next weekend with the chorizo I don't use this weekend. I'm excited!
    Reply
  6. Emily says

    January 24, 2011 at 7:25 am

    Ohhh YUM. Wow this looks so fantastic- as soon as I am back from my travels and in my own kitchen I am going to be making this!
    Reply
  7. Tina says

    January 26, 2011 at 3:55 pm

    God bless chorizo, honestly! I love how versatile it is, and it definitely spices up any breakfast. Breakfast is usually a pretty rushed affair for me on weekdays, so I love my laid-back lazy scrumptious Sunday breakfasts (which inevitably morph into brunch) :)
    Reply
  8. Erik says

    January 26, 2011 at 9:51 pm

    Wow! Now I'm really hungry and it's 11pm - midnight snack? Probably not tonight, but Saturday is coming. Heat and sweat are a great combination. I love to add honey to my chili to balance and offset some of the heat. I'll be using your notes as inspiration this weekend!
    Reply
  9. tratament cosmetic says

    January 27, 2011 at 7:52 am

    I’m happy I’m not the only one drooling around here. It’s a great dish for a weekend breakfast. Thanks for the idea.
    Reply
  10. Zibi says

    January 29, 2011 at 6:44 pm

    Tempting to make this for our Sunday breakfast tomorrow. Since you mention herbs, sage, would be my addition. Sage tastes great with butternut squash and pork, so it should add a nice touch. Thanks for sharing this recipe, I've never considered squash for breakfast... it's more nutritious than potatoes too :)
    Reply
  11. Alta says

    January 31, 2011 at 9:58 am

    Oh. My. This sounds SO good. Definitely need to get some chorizo for my breakfast next weekend.
    Reply
  12. Peanut Butter Eggs says

    February 4, 2011 at 1:26 pm

    This recipe looks great! We usually make butternut squash soup that is spicy so we will have to give this one a try. Nice recipes- keep em coming!
    Reply
  13. Phoenix says

    February 14, 2011 at 12:17 am

    This looks so great! I never eaten chorizo before but I have always wanted to try it. Maybe if you add some fresh cilantro or some salsa verde would give this hash a little twist :)
    Reply
  14. Daniel says

    February 23, 2011 at 1:20 am

    Seems like the perfect breakfast. I love the idea of the chorizo with the butternut.
    Reply
  15. Stuart says

    September 13, 2012 at 3:58 am

    I love your site. I was looking through it for some inspiration for dinner tonight. Can across this. You can eat breakfast for dinner right?
    Reply
  16. MariannaF says

    October 16, 2012 at 7:17 pm

    i love this! perfect breakfast / brunch for this time of the year!! going to save this one on my favourites!
    Reply
  17. Jessica says

    June 19, 2013 at 2:39 pm

    Do you think i can do this on a camp stove? with out an oven?
    Reply
    • Nicole says

      June 20, 2013 at 8:27 am

      Jessica - Yes, you can just cover it with a lid rather than using an oven. Enjoy!
      Reply
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