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.
_________________
More hash here and here!
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
I made this on Sunday and it was a hit!! So good!
Making this now!
Made this for dinner the other night. So good …hubby went nuts for this. Never even asked where are the potatoes!
Just made this recipe this morning. Butternut squash is hard to peel and dice! My chorizo didn’t crumble as much as yours did when cooked but perhaps I got a different style. Regardless, it made a wonderful breakfast for me this morning.
I had the same thing and put the chorizo in the food processor and it worked perfectly 🙂
I live in Newnan, GA where walking dead is being filmed.. Plenty of the cast come through my coffee shop. All of my coworkers love the show. THANK YOU for your rational opinion about zombie stuff and also for a sweet breakfast recipe.
I added bacon fat as I lack an awesome cast iron skillet like you…meh. However I did love the easy list of ingredients and enjoy making breakfast for dinner pretty often myself. love the burst of spice from the chorizo!!
However I can NEVER get my eggs to cook and be soft. It’s either oozy in the whites or the yolk is overcooked. I use a lid like you say and everything. Haven’t found my niche there. 🙂
I struggle with the same issues Betty, above has. I try Eggs in purgatory and thing like that where you put an egg on it and bake it and it’s hard to get them to come out..
Any pointers on trying this with Mexican Chorizo?
if you make everything on the stovetop, then you can just cover the pan with a lid and the eggs will cook to your perfect liking! i do that sometimes because it’s quicker!
I just started eating pale three weeks ago and I have really enjoyed your recipes. Thank you so much for doing this…now on to your Hash, I bet its a knock out.
I added cinnamon to recipe and it was great. Thanks for the recipe
Made this tonight with leftover ground chicken instead of chorizo. Sooooo good. If only the squash was easier to peel.