I'm calling this "The Quintessential Fall Breakfast Hash" because I picked up my first butternut this weekend and in my opinion, nothing says "fall" more than a butternut.
Am I right?
Well, last night I spiralized the neck of my butternut to make "noodles" for my first batch of spaghetti sauce this season (another fall favorite). So this morning when I was considering what to make for breakfast the bulb of the butternut was staring me in the face.
"Fine!", I said. "I'll use you." So I cut the bulb in cubes and rinsed the seeds.
I decided on pairing the squash with ham and kale. They make a great trio as is but I needed something to bring it all together and boost the protein. Que my carton of egg whites. It's the perfect protein booster.
On top, a sprinkle of the butternut's seeds for an added crunch and a drizzle of sriracha for that bit of heat.
The result really WAS The Quintessential Fall Hash!
Here's what I did...
Butternut, ham, and Kale Hash
Ingredients
- 25 g raw butternut squash seeds rinsed
- 100 g butternut squash cut into small cubes
- 3 oz baked ham cut into small cubes
- 35 g kale chopped
- 130 g pasteurized egg whites the kind in the carton, like this
- Sriracha for drizzling
Instructions
- Warm the seeds in a non-stick skillet over medium heat with a sprinkle of salt while you prepare the rest of the ingredients. Toss a few times and cook until crispy, about 6-7 minutes.
- Remove the seeds from the skillet and set aside.
- Add the butternut and ham to the skillet and raise the heat to medium-high. Cook until they start to carmelize tossing every minute or two.100 g butternut squash cut into small cubes, 3 oz baked ham cut into small cubes
- Add the kale to the skillet with a splash of water and cover. Cook for about 5 minutes until the squash softens.25 g raw butternut squash seeds, 35 g kale chopped
- Remove the cover and cook until the water evaporates. Be sure to scrape all the yummy bits from the bottom of the skillet, so they incorporate into the dish. This will also help keep the white from sticking.
- Pour the egg white into the skillet right on top. Let it cook for a minute, then toss, scraping the bottom and breaking up the larger bits. Repeat this until the egg white cooks to your liking. I enjoy mine a little overdone.130 g pasteurized egg whites
- Transfer the hash to a plate. Sprinkle with the seeds and drizzle with Sriracha.Sriracha for drizzling
Notes
- This would work with any winter squash or even sweet potato.
- I used egg white to keep the overall fat down since I was using the seeds. You could always use a whole egg or two instead.
- Of course, you could skip the Sriracha if you aren't in to spicy. Old me would have made this with a drizzle of ketchup.
- Ham was on sale at my deli counter so I asked them to cut me a couple of thick slices. That's what I used to make my cubes.
- Sriracha is the only non-paleo, non-Whole30 ingredient I believe so if you are following those plans be sure to replace with an approved hot sauce.
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