If the ultimate lazy Sunday breakfast hash exists… this is it. Eric and I have spent the day in our pajamas, studying for exams. The rain has washed away all of the snow, but it’s still cold out. All of these elements mean that a hash is in order! We thought about going to the new Chinese dumpling place around the corner, but figured we should actually use the groceries we bought the other night.
After about an hour and a half in the kitchen, this beautiful hash is the result! The addition of the chicken gravy is not necessary, but I felt like switching it up from the typical fried eggs. Clearly I did not just roast a chicken, so I made this gravy without drippings. This gravy is delicious and so easy that you can’t make an excuse not to try it.
Please note that this recipe was improvised and made up on the spot! These measurements are an estimate of what I used, so go with a combination of your eye and your gut for what will work for you. This hash served Eric and I perfectly, but if you want to feed more than two people you will likely need to double this recipe. It would also be delicious with an addition like cauliflower or Brussel sprouts, or even with some apples – there are recipes floating around with butternut squash and apples, and I highly recommend giving those a look!
RUSTIC BUTTERNUT SQUASH HASH + GRAVY
PREP TIME: 15 minutes
ACTIVE TIME:45 minutes to 1 hour
TOTAL TIME: 1 hour to 1 hour 15 minutes
SERVES: 2, but can be doubled. You’ll need another baking tray!
- 1/2 medium-sized butternut squash, cubed
- 1 white onion, cut into crescents
- 2 handfuls multi-coloured baby potatoes, halved
- 1 tbsp Herbs de Provence
- salt + coarsely ground pepper
- 1 tbsp olive oil
- 5 thick strips of bacon
INGREDIENTS: CHICKEN GRAVY
- 2 tbsp butter
- 1/2 white onion
- 1 garlic clove, minced
- 4 sprigs fresh thyme, roughly chopped
- 1 1/2 tbsp all-purpose flour
- 1 1/2 cups chicken stock
- freshly ground pepper, to taste
- Preheat oven to 450 degrees Celsius. In a large baking tray, add potatoes, butternut squash, and onion. Drizzle olive oil to coat and season with salt, pepper, and Herbs de Provence. Place in the middle rack to roast for 45 minutes to 1 hour, tossing every 15 minutes.
- Meanwhile, cook bacon until crisp.
- When the squash and potatoes have crisped on the outside but are cooked through, remove from oven. Plate, top with bacon and chicken gravy (if using).
METHOD: CHICKEN GRAVY
- In a small saucepan, melt butter over medium-high heat. Add onion, garlic, and thyme, and cook for 5 minutes while stirring consistently, until it begins to brown. The colour improves the taste and colour of your gravy!
- Add flour and stir to coat. Cook for 30 seconds. Slowly stir in the stock, then scrape any browned bits from the bottom of the pan. Add pepper to taste.
- Bring to a gentle simmer and cook until sauce thickens to your liking. You can strain into a small jug or just spoon directly onto the hash. If you spoon directly, your gravy will be less photogenic (like mine) because of the onions. But still delicious!