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 for breakfast after a tough spin session. OMG is right!!! sooo yummy and sooo easy. Hardest part was pulling myself away from the pan and not sneaking more. Thanks soo much!!!
This looks great! I need to add to my list of paleo breakfast options.
Does anyone know where to find chorizo without all the added junk in it? In the picture it looks more like sausage; definitely not the same stuff that I’ve seen in stores.
Thanks
I am not a great cook, but even with my limited skills I was able to recreate this recipe and it was delicious. Thank you so much!
This was delicious! I added a little bacon fat for sautéing. Instead of the over medium egg…I scrambled it in at the end like I usually do for the kids. My 17 year old daughter loved it and my picky 8 year old tried it before I told him what it was and he loved it too. He doesn’t really care for squash but didn’t even know…didn’t ask didn’t tell!
Where do you find paleo chorizo?
boulder sausage company
Sautéed a bit of garlic and onion and used the Chorizo fat to cook the squash, my husband and I raved over this. Great recipe, got us ready for fall.
This looks awesome. Oil in the pan?
Excellent recipe, thank you!
Just made this for myself and my boyfriend and it was fantastic! I used red onion because we were out of white and just a touch of coconut oil because the onions started to stick at first. Thank you for the great idea!
This was very good! I made everything but the eggs (meal prepping), but in the morning it is easy enough to cook up some eggs. I always have chorizo on hand since I buy bulk meat packages from my local butcher. Thanks!