Whether you’re enjoying this for breakfast, lunch, dinner, or random time of day “snack,” this hash is a delicious, gluten-free and protein packed meal that can feed up to 4 people. Of course, I make breakfast hash on the weekends, but I also have made it for dinner many times. If eggs feel too breakfast-y to you, feel free to skip them all together!
Meat options and substitutes:
To keep things healthy and flavorful, I went with a classic ground turkey breast for this recipe. If you want to go a little more indulgent and flavorful, chorizo goes beautifully here or even just your classic breakfast sausage will be delicious in this recipe. If you want to stay healthy but aren’t vibing with ground turkey, ground chicken is a great substitute, or take it up a notch with some chicken apple sausage. If you’re vegan, chorizo seasoned tempeh would taste great as a meat substitute, or even chopped up smoky tofu “burgers” (I’m specifically thinking about the Boca burgers that I think are soooo flavorful.) Or if you hate meat and meat substitutes, skip it! Add more squash or another substantial, filling veggie like broccoli or cauliflower.
Cookware options:
I used a large, 12-inch cast iron skillet for this recipe but I’ve made it in a cast iron dutch oven (my great jones Duchess pot) or a large stainless steel skillet with a lid. If you don’t have a cast iron skillet or oven-safe pan, don’t worry! You can get away with using any large stovetop pan as long as it has a lid. You can skip the baking step and instead, lower the heat and put the lid onto the pan to cook the eggs. Regardless, I recommend using a large pan no matter what, just because there are a lot of ingredients here and they will substantially crowd the pan until they wither and wilt during the cooking process. Another pan that would absolutely slay here is the new Ninja NeverStick 3 quart sauté pan — I recently filmed with this set and fell in love with it because it’s nonstick and oven safe up to 500 degrees. Linking my pan below and some other great 12 inch pans.
Meat options and substitutes:
To keep things healthy and flavorful, I went with a classic ground turkey breast for this recipe. If you want to go a little more indulgent and flavorful, chorizo goes beautifully here or even just your classic breakfast sausage will be delicious in this recipe. If you want to stay healthy but aren’t vibing with ground turkey, ground chicken is a great substitute, or take it up a notch with some chicken apple sausage. If you’re vegan, chorizo seasoned tempeh would taste great as a meat substitute, or even chopped up smoky tofu “burgers” (I’m specifically thinking about the Boca burgers that I think are soooo flavorful.) Or if you hate meat and meat substitutes, skip it! Add more squash or another substantial, filling veggie like broccoli or cauliflower.
Cookware options:
I used a large, 12-inch cast iron skillet for this recipe but I’ve made it in a cast iron dutch oven (my great jones Duchess pot) or a large stainless steel skillet with a lid. If you don’t have a cast iron skillet or oven-safe pan, don’t worry! You can get away with using any large stovetop pan as long as it has a lid. You can skip the baking step and instead, lower the heat and put the lid onto the pan to cook the eggs. Regardless, I recommend using a large pan no matter what, just because there are a lot of ingredients here and they will substantially crowd the pan until they wither and wilt during the cooking process. Another pan that would absolutely slay here is the new Ninja NeverStick 3 quart sauté pan — I recently filmed with this set and fell in love with it because it’s nonstick and oven safe up to 500 degrees. Linking my pan below and some other great 12 inch pans.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
I made this for our small Thanksgiving brunch and everyone loved it! I love your fall recipes, Skyler! Can’t wait for winter ones 🙂
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