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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Just made this recipe tonight and it was AWESOME! I think this is my go to meal when people come over for brunch. Thanks for a great blog!!!!
Wow this recipe looks delicious!! I’m doing a breakfast challenge at the moment where I eat something different for breakfast each day and I need to add this one to my list of must try!
Totally agree on the Walking Dead thing…I didn’t get it. They just kept fighting off zombies the whole time (and I even saw a few more episodes than you!). Definitely not my cup of tea for a TV show. PS this recipe sounds really good and super simple, just how I like it.
This looks like the perfect Autumn dish! I can’t wait to try it!!
This looks amazeballs! I love chorizo! One question…and it might be a stupid one so bear with me. You don’t list any type of fat or oil to cook the squash and onion in…soooo…am I to assume that you just kind of fry it in the pan and then once you add the chorizo it cooks in the fat from that? And does anyone ever have trouble finding chorizo without gluten or added sugars??? I have such a hard time finding it so I end up substituting with pork sausage. Thanks in advance!!
Sorry about that, it’s a great question. my cast iron skillet is pretty well seasoned so i didn’t have to add much oil. but feel free to add a little to help coat the butternut squash.
Just had something similar for dinner, except I used sweet potatoes instead of squash and I was too lazy to cook the sausage. It was absolutely delicious!!!
Didn’t have chorizo on hand but tried it with some turkey breakfast saus. I had. Still yummy.
You got me hooked on Total Divas. ♪♪ Love it! ♪♪
Ran home from the office today to make this for lunch. It was so simple and tasted delicious! And now I have lunch for the rest of the week…perfect 🙂
Looks like a simple and tasty recipe to me…bonus when the two things go together…!