Mexican Hash

4.87 from 15 votes

This Mexican Hash is a delicious and healthy breakfast everyone will love. Its Paleo, Whole30, SCD Legal, Grain/Gluten Free & Dairy Free.

Prep Time15

Cook Time40

Total Time55

Servings: people

Author: Carmen

Ingredients

2 cups cubed butternut squash approx 1 small squash
2 tbsp oil
1/2 tsp smoked paprika
2 tsp ground cumin
pinch of salt
1/2 onion diced
1 tbsp jalapeno pepper finely diced + more for garnish
1 red bell pepper chopped into small pieces
1/2 cup chopped chorizo
1 1/2 cups spinach
1 tsp lime juice
1 tbsp cilantro
3-4 eggs depending on the size of your skillet
1 avocado

Instructions

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Peel and remove the seeds from the butternut squash and cut into small 1/2 inch sized cubes. Place the cubes in a bowl with 1 tbsp oil, smoked paprika and 1 tsp cumin and toss so that each cube is well seasoned. Place the butternut squash on a baking sheet and bake in the oven for 20 minutes.
While the butternut squash cooks, in a cast iron skillet or oven proof frying pan saute the chorizo in 1 tbsp oil with a pinch of salt, the diced onion, peppers and 1 tbsp of the diced jalapeno. Once the onion becomes translucent (4-5 minutes) add in the spinach, 1/2 tsp lime juice and 1 tsp cumin. Cook for another minute.*
Add the butternut squash to pan with the veggies and stir to ensure everything is evenly mixed. Create 3-4 wells in the mixture and crack an egg into each.
Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs.
Remove from the oven and serve with sliced avocado and wedges of lime.

Video

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Notes

*You can cook up to this stage the night before and store in the fridge. In the morning remove from the fridge and heat in a pan until warm before cracking in the eggs

Nutrition