Craving something savory but not too heavy or labor intensive, I used up some leftover butternut squash, bacon, and cabbage for a twist on traditional breakfast hash. Served with a fruit salad of tangerines and bananas over Greek yogurt (and a drizzle of maple syrup), this was just the right amount of yum to start the day.
Butternut Squash & Cabbage Hash
Two slices good quality bacon
Half a cooked butternut squash, cubed
Half a potato, cubed (the smaller you cube, the quicker they cook)
Quarter head of cabbage, roughly chopped
One clove garlic, minced
Fresh rosemary, about a teaspoon. I just pulled some from my plant and eyeballed/taste tested to preference
Salt and pepper
*I had a snack sized portion of hash left over.
While your bacon cooks over medium heat, warm a dollop of olive oil/cooking fat in a separate pan. Add potatoes and cook over medium low heat about 10, minutes or until potatoes are golden and cooked through. Add a drizzle of bacon fat to a corner of your potato pan, adding the cabbage and minced garlic on top. Once the cabbage starts to wilt, add the rosemary and squash and mix everything together. Chop bacon into bite sized pieces, add and season to taste with salt and fresh ground pepper. Top with a poached egg and green onion.
If I were to make this again, I would add a shallot or some onion into the mix. It speeds things up cooking in two pans, but if you want to save on clean-up set cooked bacon aside, drain off most of the fat before adding potatoes and cook everything in one pan.