Description
This Patty Pan Squash Breakfast Hash is an easy and healthy way to turn fresh summer vegetables into a hearty morning meal. Tender squash and crisp potatoes cook with peppers and onions before eggs are nestled into the golden mixture. It is one of the best ideas for a quick and simple brunch yet it also works for meal prep or a relaxed holiday breakfast or a casual party spread or even a weeknight dinner when you want something filling.
Ingredients
- 3 medium or about 3 cups diced Patty pan squash
- 2 medium or about 2 cups diced Yukon gold potatoes
- 1 medium diced Red bell pepper
- 1 small diced Yellow onion
- 2 cloves minced Garlic
- 4 Large eggs
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
Instructions
- Cut the three patty pan squash and two Yukon gold potatoes into irregular bite sized cubes so their edges can brown while their centers stay tender. Dice the red bell pepper and yellow onion into slightly smaller pieces then mince the garlic so the vegetables cook at a similar pace while keeping a casual homemade shape.
- Spread the two diced potatoes into the skillet with olive oil and let the pieces cook until several sides turn golden while the centers begin to soften. Shift and flip the potatoes so fresh sides touch the skillet and the pieces form a loose uneven layer rather than a crowded pile.
- Scatter the three diced patty pan squash and one diced red bell pepper and one diced onion around the browned potatoes then fold everything together with the smoked paprika and thyme and salt and pepper. Cook until the onion looks translucent and the pepper softens while the squash develops a few golden patches without losing its shape.
- Add the two minced garlic cloves across the softened vegetables then fold the hash so the garlic spreads between the browned potatoes and squash. Continue cooking briefly until the garlic loses its raw appearance and the vegetables deepen slightly in color while keeping their irregular shapes.
- Shift the vegetable hash into four loose sections then create shallow uneven spaces between the squash and potatoes. Crack one egg into each space so four eggs sit among the vegetables with the whites touching nearby pieces while the yolks remain visible.
- Cook the four eggs until the whites turn opaque with uneven set edges while the yolks remain softly cooked and the vegetables gain a few darker browned spots. Scoop one quarter of the hash onto a white plate with one egg resting over the vegetables then scatter parsley across the top for a fresh finish.
Notes
Pro Tips:
- Choose firm small patty pan squash because their flesh stays structured and develops better golden edges during skillet cooking.
- Cut the potatoes slightly smaller than the squash because they take longer to soften and need more contact with the skillet.
- Avoid stirring constantly because leaving the vegetables undisturbed for short periods creates the best browned surfaces.
- For firmer yolks cook the eggs a little longer while watching the squash so the tender pieces do not become overly soft.
Storage: Allow the vegetable hash to cool before transferring it to an airtight container. Store the eggs separately when possible because reheated yolks can become firm. Refrigerate the cooked squash and potato mixture for up to four days. Keep chopped parsley in a separate covered container so it stays fresh and bright. Reheat the vegetable hash in a skillet until hot and slightly crisp around the edges. Add a freshly cooked egg for the best texture and flavor. Freezing is not recommended because patty pan squash can release water after thawing and the potatoes may lose their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American