I wish this recipe was exceptionally creative, but it’s not. Just has tasty ingredients that are easy to find and even easier to eat. I made this one morning, before I had to jump on a flight. I didn’t have much food, I didn’t have much time, but I wanted a big meal so I wouldn’t get hungry on the flight. Boom. A hash. I pretty much make a hash almost every day of some kind of compilation of food. That’s all that is on my instagram anymore. But has includes less thinking, and I dig that.
The other day didn’t include homemade hash, though. Nope. That’s probably why that food didn’t make it onto my instagram. It was girls day out. And I wasn’t trying to act like I don’t eat that naughty stuff. Oh no no. I like teasing people of instagram with all those foods that aren’t strict paleo. It’s just kind of funny. But when you’re consuming bloody mary’s (emphasis on plural) then wine then gin, well, I kind of forget about taking pictures of my food. So let me update you. I went out on a girls day celebration with my friend Stacy and Vanessa to shop and eat. So we stopped for a snack at Yard House which included Vanessa and I sharing a grilled artichoke and a salad. And when I say shared, I mean I ate 85% of the food and sucked 2 bloody’s down. Then we went back to the house where I had my absolute favorite dessert, Vanessa’s Chocolate Molten Lava Cake , then a couple spoonfuls of Cracked Nut Butter along with my glass of red wine. Then, since we (meaning me) hadn’t eaten enough, we headed to this restaurant called Sorrel where I had some crazy sweet gin drink while I ate some pork belly. Once I got home, feeling sick, I pretty much went straight to bed, feeling like dog balls. All through the night. And morning. Until I ate some veggies. It’s amazing what sugar can do to you when you’ve been cutting it out. Then cutting it back out sucks. Damn you sugar, you’re the devil.
I’m heading back to Colorado today. I’m so ridiculously excited. I probably won’t be quite as happy when it’s freezing cold there, but it’s home. And there is no place like home. I miss my workouts, I miss my gym, I miss my friends, I miss driving, I even miss my terrible, small kitchen. I just miss everything that Colorado has to offer.
I don’t get this whole Walking Dead thing. Probably because it gave me nightmares, but I don’t get why people like the misery and death and lots of blood. And it’s pretty slow moving. Not much happens other than people getting sick, people eating people, and people being really unhappy. No one smiles on this show. It’s such a downer. I mean, I AM basing this off of 2 episodes I’ve seen, so I pretty much know everything about the show. And I know I’ve seen a lot of knives through brains. I don’t think I’ll ever get into this show. I just can’t dedicate an hour to a show that’s all about death. Come on guys. Smiling is just way more fun.
OMG thank gosh Total Divas is back on for another season. No seriously. That’s like my favorite show ever. I’m not even embarrassed to say it. And there’s no blood. And lots of smiles.
Chorizo Butternut Squash Hash
- Yield: 1-2 1x
Ingredients
- 1 small butternut squash, peeled and diced small (208 grams)
- 1/2 yellow onion, finely diced
- 1/2 pound chorizo
- salt and pepper, to taste
- 5 eggs
Instructions
- Place a cast iron skillet or pan over medium heat. Add butternut squash and onion.
- After cooking the butternut squash on all sides for about 5-8 minutes or until squash is soft, add chorizo. Break up chorizo into small pieces and cook until completely cooked through. Add a bit of salt and pepper.
- Use a spoon to press in 5 little crevices. Crack eggs into the crevices. Place a lid over the pan and cook until eggs are cooked to over easy (or to preference), about 3-4 minutes.
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More hash here and here!
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Thanks again for another easy breakfast recipe, I can’t wait to give this one a try.
As for The Walking Dead, this season is dragging along so far but it wasn’t always this slow… season two was the best by far.
This looks great, and I LOVE Total Divas as well…no shame…
This recipe combines 3 of my favorite things. Breakfast, Squash and (being Portuguese)..Chorizo! Well done. Looks delicious!
THIS WOULD BE FANTASTIC WITH PORTUGUESE LINGUIçA!!!
Yum! I just started reading Grain Brain and am 2 weeks into NSNG and feeling oh SO fine. Your blog has given me lots of recipes ideas, so thank you!!!
Julie, give the walking dead another chance and start from the beginning. It’s more than just a zombie show. It’s a show about survival and bringing humanity back into a post-apocalyptic world. It’s about people and the human behavior, what they would do, what they become in the face of desperate times.
I only started watching Total Divas because of you aaaaand….my mom and I love it! We are so stoked for the new season! Looks like Eva Marie is gonna bring on da drama!
Just made this but turned it into a casserole. I cooked the veggies and chorizo as suggested and then added a few handfuls of Swiss chard and cooked until that wilted. Transferred everything to a casserole dish, added 6 scrambled eggs, and baked at 350 for roughly 20 minutes or so. Yay, breakfast tomorrow!
This is so simple, but looks SO AMAZING! How perfect 🙂 Thanks girl xo
I went to Trader Joe’s last night and they have fresh butternut squash already peeled and diced in a bag. Just thought I would share for anyone who, like me, dreads cutting open raw squash. 🙂 This recipe looks soooo yummy!
i love that! i wish i had trader joes here in co
They also have it already chopped up/cubed and for sale at Safeway (or Tom Thumb, or Randalls, depending on your city/state)
OMG!! I made this tonight for my family and it was scrumptious. I will have to double the recipe from now on just so that I can have left overs to enjoy for breakfast. Even my youngest son, and the pickiest eater in the house scarfed this one down!! I love your blog and appreciate that you take all the fuss out of eating paleo to make it easy for the rest of us! You’re awesome.
Wendy