MANGO-BACON-BUTTERNUT SQUASH HASH
All the Paleo staples in one!
Provided by Chris Denzer
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 91.3 g, Cholesterol 14.9 mg, Fat 6.6 g, Fiber 14.6 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 416.8 mg, Sugar 29.1 g
SUMMER SQUASH AND BACON GALETTE
Summer squash goes decadent in this cheesy, bacon-studded savory galette.
Provided by Food Network Kitchen
Categories side-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
- For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.
- Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.
- Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.
- Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.
- Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.
SKILLET EGGS WITH SUMMER SQUASH HASH
Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
- Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g
SQUASH HASH WITH KALE AND BAKED EGGS
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
- Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.
- Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
- Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.
More about "squash and bacon hash with eggs recipes"
BACON BUTTERNUT HASH WITH HAM AND EGGS
From thedailymeal.com
4.5/5 (1)Author Diamond Bridges
- Step 1: Cook bacon in a large (10-inch) well-seasoned cast-iron skillet over medium heat until crisp, about 5 minutes. Remove crisp bits and reserve. Leave about 1 tablespoon bacon fat in the pan, and reserve the rest of the fat for later.
- Step 2: Put cubed butternut into a food processor fitted with a metal blade. Process with on/off turns just until butternut is chopped into rough 1/4-inch pieces. (Alternatively, roughly chop butternut into 1/4-inch pieces with a knife and a cutting board.) Transfer to a bowl; you will have about 6 cups.
- Step 3: With the food processor running (no need to wash it), drop 3 cloves of garlic into it to chop. Add red onion and peppers. Roughly chop with on/off turns. (Or chop everything by hand.) Add to butternut along with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon thyme and 1/4 teaspoon rosemary. Mix well.
- Step 4: Add 1 tablespoon of the oil to the bacon fat in the skillet. Add half of the butternut mixture. Cook over medium-high heat, stirring often, until tender and golden, about 10 minutes or until squash is fork-tender. Remove to a plate. Repeat with another tablespoon of bacon fat and remaining butternut mixture. Transfer to the plate.
ROASTED SQUASH AND BACON HASH - THE …
From thepioneerwoman.com
Servings 6Estimated Reading Time 3 minsCategory BreakfastTotal Time 1 hr 5 mins
- Preheat oven to 425ºF.Divide squash, potatoes, onion, and mushrooms evenly onto 2 rimmed baking sheets.
- Sprinkle with salt and pepper to taste. Sprinkle bacon pieces evenly over the top.Bake in preheated oven until veggies are tender and bacon is getting crispy, about 45–50 minutes.
BACON, EGGS AND BUTTERNUT SQUASH HASH | I …
From iheartrecipes.com
5/5 (2)Category BreakfastCuisine AmericanTotal Time 35 mins
BUTTERNUT SQUASH BREAKFAST HASH - FIT FOODIE …
From fitfoodiefinds.com
BUTTERNUT SQUASH AND BACON HASH RECIPE
From kitchenkonfidence.com
BUTTERNUT SQUASH & SHALLOT HASH WITH FRIED …
From eggs.ca
SQUASH EGG-IN-THE-HOLE RECIPE | COOKING …
From cookinglight.com
WHOLE 30 SPAGHETTI SQUASH BREAKFAST HASH • HEARTBEET …
From heartbeetkitchen.com
4.7/5 (3)Estimated Reading Time 3 minsCategory BreakfastTotal Time 45 mins
- Preheat the oven to 375 degrees F. Cut squash in half vertically and scoop out seeds. Rub inside of flesh with olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes.
- Turn over so cut side is facing up and bake for another 15-20 minutes (this helps pull some of the moisture out so it won't be as soggy), or until flesh is softened and will pull into strands when you use a fork to remove them. Be careful not too overcook - which is common with spaghetti squash. When the strands will pull away from the outer skin, it is done. It should be al dente like pasta. Remove from oven and use a fork to remove the strands, much like you would do to pulled pork. (Use strands from one half if you are using a large squash.)
- While squash is roasting, heat a cast iron skillet over medium heat. Let it get hot, then add bacon. Cook until crispy, turning heat up slightly if needed. Remove bacon and drain on paper towel. Crumble it when cool.
- Leave the bacon fat in the pan. Add onion and garlic to pan and saute over medium heat for 3 minutes, until translucent. Stir in kale and about 1 tablespoon water. Cook for 4-5 minutes, until kale is wilted. When squash is done roasting an you have removed its strands, place them in a towel and squeeze some of the water out.
THE BEST BUTTERNUT SQUASH CASSEROLE RECIPES
From lifestylefoodies.com
CHEESY BACON AND EGG HASH (BREAKFAST SKILLET) - CAFE DELITES
From cafedelites.com
SQUASH HASH WITH KALE AND EGGS RECIPE | WE ARE NOT MARTHA
From jenniiebir.dynu.net
POTATO HASH WITH BACON AND EGGS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SHEET PAN EGGS WITH POTATOES & VEGGIES | FANNETASTIC FOOD
From fannetasticfood.com
SQUASH AND BACON HASH WITH EGGS – RECIPES NETWORK
From recipenet.org
SQUASH AND BACON HASH WITH EGGS RECIPE | FOOD NETWORK KITCHEN …
From benedetta.is-a-chef.com
BACON AND VEGGIE BREAKFAST SKILLET PALEO - TFRECIPES
From tfrecipes.net
BUTTERNUT SQUASH HASH - THE FOODIE DIETITIAN | KARA LYDON
From karalydon.com
WHOLE30 DINNER RECIPES - MSN.COM
From msn.com
EGG, HASH BROWN & BACON BREAKFAST SKILLET RECIPE | EATINGWELL
From eatingwell.com
You'll also love