Butternut Squash Breakfast Hash with Sage and Eggs
Golden roasted squash, crispy potatoes, sweet red peppers, and jammy eggs, all tucked into one skillet. This butternut squash breakfast hash is hearty, rustic, and endlessly satisfying. With warm sage, smoked paprika, and a perfectly runny yolk, it’s the kind of breakfast that feels both comforting and just the right amount elevated. Serve it right from the pan and let everyone dive in.
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There’s something grounding about starting the morning with a skillet full of simple, real ingredients. I come back to this hash again and again, not just because it tastes good, but because it feels like a pause in a busy day.
The sweetness of butternut squash, the savoriness of potatoes, the gentle kick of paprika and sage… it all comes together without much fuss. And once those eggs settle into their little wells and finish cooking, you’ve got a warm, filling breakfast that doesn’t need anything else.
Pro Tip: Dice the butternut squash and potatoes into even, small cubes so they cook through at the same rate and get that golden crisp edge. Don’t rush the browning, letting the veggies sit undisturbed for a minute or two between stirs gives you better texture and flavor.
How to Serve or Make It Your Own
This hash makes a great weekend breakfast or casual brunch option, especially when you want something satisfying without going overboard. You can keep it simple or build it out with cooked sausage, crumbled feta, or even a handful of baby spinach stirred in at the end.
I’ve also served it with warm tortillas or toasted sourdough on the side, which makes it easy for everyone to scoop and eat. If you like a little heat, a drizzle of hot sauce or chili oil on top works really well, too. Start your day savory, end it sweet: these autumn cookies are filled with pumpkin, apple, and everything cozy.
If you’re planning a seasonal menu or just want more cozy options to start the day, you’ll find plenty of inspiration in this full collection of Fall Breakfast Ideas, everything from baked goods to savory skillet recipes.
Tried this Butternut Squash Breakfast Hash with Sage and Eggs? Let me know how you served it – tucked into tortillas, with toast, or just on its own. I’d love to hear how you made it your own. Please don’t forget to rate the recipe and leave a comment.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cups butternut squash peeled and diced into ½–¾ inch cubes
- 2 cups potatoes (Russet or Yukon gold) diced into ½–¾ inch cubes
- 1 small red bell pepper diced
- 2 teaspoons fresh sage chopped, plus extra for garnish
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large eggs
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the diced butternut squash, potatoes, and red bell pepper. Season with chopped sage, smoked paprika, salt, and pepper.
- Cook, stirring occasionally, until the vegetables are golden and tender, about 15-20 minutes.
- Make 4 small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, or until egg whites are set and yolks are still slightly runny. Garnish with extra fresh sage and serve immediately.
Notes
- Cut the squash and potatoes into evenly sized cubes (½–¾ inch) so they cook at the same rate.
- Yukon gold potatoes hold their shape well, but russets give a crispier texture – use whichever you prefer.
- If you like your eggs more cooked, leave the lid on a bit longer or flip them gently to make over-easy eggs.
- This recipe works well with sweet potatoes too, just swap them in for the white potatoes.
- Add chopped kale, spinach, or sausage for variation.
