Butternut Squash and Shallot Hash with Fried Eggs

This tasty hash with autumn flavours is perfect for a cosy brunch with family and friends.

Prep Time:
20 min
Cook Time:
20 min


Nutrition Facts


  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) chopped shallots
  • 1/3 cup (75 mL) diced pancetta
  • 1 red pepper, chopped
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • Pinch hot pepper flakes
  • 1 butternut squash (about 2 1/2 oz/70 g), peeled, seeded and cubed
  • 1/4 tsp (1.25 mL) each salt and pepper
  • 1/2 cup (125 mL) low-sodium chicken broth
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tbsp (15 mL) honey
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) finely chopped fresh chives

Fried Eggs

  • 2 tbsp (30 mL) butter
  • 4 eggs
  • 1/4 tsp (1.25 mL) salt and pepper



  1. Heat oil in large skillet set over medium heat; cook shallots, pancetta, red pepper, rosemary and hot pepper flakes for 3 to 5 minutes or until vegetables start to soften and pancetta starts to brown. 

  2. Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown. Stir in broth, butter, vinegar and honey.

  3. Cover; cook for 6 to 8 minutes or until liquid is absorbed and squash is tender. Sprinkle with Parmesan and chives.

Fried Eggs

  1. Meanwhile, melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper.

  2. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook until done as desired. Divide hash among 4 plates. Top each serving with fried egg.


Substitute finely crumbled goat cheese or feta cheese for Parmesan cheese if desired.
Substitute a pinch of smoked paprika for hot pepper flakes if desired.