Butternut Squash, Red Potato and Quinoa Hash

in Breakfast, Dinner


I’m an unbalanced breakfast eater. I either want a stack of pancakes with bacon and orange juice and, like, a strong spicy bloody mary…or nothing at all. I’m talking like a cup of coffee, while eating two stale tootsie rolls and scrolling through breakfast. I want dreamy breakfast or miserable breakfast. Nothing in between!

This is why this dish, to me, is dinner. The good news is that it sort of works for any time of day. It’s a good “anytime” meal. Buy the ingredients, have them on hand and make it when you feel like. It’s like a unisex shirt, it just works for everyone.

If you have a well seasoned cast iron skillet, this can be, and should be, a one-pot (or skillet) meal. Ease is key.

There is a good amount of cooking time, about 30 minutes, but for the most part it’s sort of downtime. You just have to be around, in the kitchen to keep a good watch.

It starts with quinoa being cooked.

After the quinoa is done, shallots are simmered, garlic is added and the butternut squash and potatoes get a good dusting of cumin and paprika.

The quinoa is added back to the skillet and gets tossed with the squash and potato.

Next, you make little craters in the hash, and crack an egg in each.

Little lid action just until the egg whites are set and then breakfast! lunch! or dinner!

I made this vegetarian on purpose because I wanted to make something that was healthy-ish. But if you want to cook up some bacon (or lardon) after the quinoa step and then fry the potatoes in the bacon fat…well, I’ll probably applaud you.

I think that’s the move.

Butternut Squash and Quinoa Hash

Print this recipe!

1 cup quinoa
2 cups water
1 shallot, minced
1 garlic clove, minced
2 small red potatoes (about 1 lb.), cubed
1/2 small butternut squash (about 1/4 lb.), peeled and cubed
1 teaspoon cumin
1 teaspoon paprika
Freshly ground pepper
3 large eggs
1 teaspoon chives, minced

1. Headnote: I have a very well seasoned cast iron skillet that I used for this entire recipe, from beginning to end, making this recipe a one-pot meal. The quinoa didn’t stick to the bottom. If yours is a little iffy, or you don’t have one, I suggest making the quinoa separately in a non-stick pot. You’ll use the same ratio and directions.

2. In a 10-inch cast iron skillet, add a teaspoon of olive oil. When the oil is hot, add the quinoa, water and a pinch of salt. Cover the pot and cook for 12-15 minutes and until the water has evaporated. Transfer quinoa to a bowl and set aside.

3. Pour a teaspoon of olive oil in the cast iron skillet. When hot, add the shallot and cook until translucent, about 2 to 3 minutes. Place the garlic atop the cooked shallot and cook until fragrant, about 1 minute. Add the potato, butternut squash, cumin and paprika and toss; cook for 15-20 minutes, tossing and stirring every few minutes, being sure all of the squash and potatoes get some bottom-of-the-pot-action. Do a little taste test and make sure the squash and potatoes are cooked.

4. Add the quinoa back to the skillet and toss. Salt to taste. I ended up adding about a 1 teaspoon of salt. Using the back of your spoon, create 3 cavities in the quinoa/potato mixture. Crack 3 eggs into those cavities and cover with a lid. Cook for 2-3 minutes and until the egg whites have set, yet the yolks are still runny. Top with a sprinkling of chives and serve pronto.

{ 26 comments… read them below or add one }

robyn September 27, 2012 at 11:31 pm

wow-have to try this!


Margherita September 28, 2012 at 1:16 am

This recipe is right up my street: delicious yet super healthy. Also, I never thought about pairing squash with quinoa, it’s brilliant!


Villy @ For the love of Feeding September 28, 2012 at 2:36 am

Breakfast forever! But yes, this would make an amazing lunch or dinner as well!


shelly (cookies and cups) September 28, 2012 at 3:53 am

Um yeah, I am definitely with you on the all or nothing breakfast..I mean, a bowl of cereal? what’s the point?
But this….THIS…
I need breakfast asap!


Helen September 28, 2012 at 4:17 am

mmmm. this looks delicious x


Abby@ Totes Delish Blog September 28, 2012 at 5:57 am

Looks sooo good! Breakfast can totally be dinner, my boyfriend makes fun of me for cooking waffles for breakfast..but it’s like a meal/dessert, right?!


Allyn September 28, 2012 at 6:58 am

It’s pretty obvious that my coffee hasn’t kicked in yet, because when I read “red potatoes” I was envisioning a potato with red flesh, and kept wondering where on earth you got that. Um… yeah. Blonde moment.
This looks great! I really like quinoa when it’s cooked/fried like this. My husband made some fried quinoa cakes and topped them with a poached egg the other day. Divine.
I think we need to try this, with the addition of bacon of course.


Adrianna September 28, 2012 at 12:28 pm

HAHAH! That sounds awesomely gross. And quinoa all crispy-like is my favorite.


Katrina @ Warm Vanilla Sugar September 28, 2012 at 8:12 am

This looks absolutely unreal!


Stefanie @ Sarcastic Cooking September 28, 2012 at 9:35 am

I am the same way: huge breakfast or nothing at all. I love that the eggs are cooked right in with the hash. Great easy weekend recipe.


Ashley @ Wishes and Dishes September 28, 2012 at 9:42 am

Love one-pot/skillet meals. This looks delicious!


Lynda September 28, 2012 at 9:45 am

This looks like a breakfast dream! I’m always stuck for new ideas, this is a perfect weekend treat!




Kasha the FarmGirl September 28, 2012 at 10:15 am

I have been craving comfort foods like this since the weather ‘turned’. I’ll be sharing this with our CSA members for sure. Thanks!


Katie @ Blonde Ambition September 28, 2012 at 10:41 am

Potatoes and squash, cumin and paprika… So warm and cozy! Now would California just cool the heck down already?!


Adrianna September 28, 2012 at 12:28 pm

California needs to get the memo that it’s fall now!


Ruby September 28, 2012 at 5:33 pm

I love you for making this after I recommended more quinoa recipes! <33333


Amy @ Elephant Eats September 29, 2012 at 6:29 am

Oooh, this sounds so good! I’m always looking for more savory breakfast ideas for lazy weekends, so thank you!!!


Maggie @ A Bitchin' Kitchen September 29, 2012 at 9:19 am

Soooo perfect for fall! I love everything about this recipe!


sara September 29, 2012 at 11:30 pm

you had me at BREAKFAST FOREVER! Can’t wait to try this!


Holly Henderson September 30, 2012 at 7:38 am

Hi Adrianna!
I really like the plate with the scalloped/petalled edges and the orange spots. Where is that cutey from?


Adrianna September 30, 2012 at 12:00 pm

Hi Holly! I got it from Anthropolgie a few months ago. I just checked and they no longer have it in stock, but they definitely have ones that look similar!


Emma October 3, 2012 at 8:49 pm

I just wanted to say thank you for this post. I’ve never cooked squash before, so I was a bit hesitant, but it turned out awesome! Also, I’m allergic to eggs, so I added a slice of cheddar on top of each serving just to add some fat. My boyfriend of four years said it is his favorite thing I’ve ever made! Definitely a win!


Adrianna October 3, 2012 at 9:17 pm

That’s so awesome! YAY!


Melanie October 9, 2012 at 8:18 am

This looks incredible… I have everything at home to make it except I have an acorn squash instead of butternut. Do you think the flavors would be good to use acorn instead? Thanks!


Lynn November 18, 2012 at 10:30 am

I’m going to make this for breakfast Christmas morning!! Thanks


lisa @ early morning run January 3, 2013 at 5:53 am

This sounds absolutely amazing. Thanks for sharing!


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