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Butternut Squash and Baby Potato Hash with a Poached Egg

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast
Servings: 1
Author: Pam - For the Love of Cooking


  • 3/4 cup butternut squash diced
  • 3/4 cup tiny baby potatoes
  • 1/2 small sweet yellow onion chopped
  • 1 clove of garlic slivered
  • 1 tbsp olive oil
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked black pepper to taste
  • 1 cup baby spinach
  • 1 tsp vinegar for poached egg
  • 1 egg


  • Preheat the oven to 400 degrees. Coat a cast iron skillet with olive oil cooking spray.
  • Season the butternut squash, baby potatoes, onion, and garlic slivers with olive oil and crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
  • Pour into the prepared cast iron skillet.
  • Place into the oven and roast for 10 minutes.
  • Flip veggies with a spatula then continue to roast for another 20 minutes or so, making sure to flip with a spatula every 5 minutes, until golden brown and fork tender.
  • Remove from the oven and add the spinach to the skillet, stirring gently for a minute or two, until wilted.
  • While the veggies are roasting, heat 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium sized saucepan and bring to a simmer.
  • When you remove the veggies from the oven, break 1 egg into a small ramekin.
  • Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
  • Quickly and carefully slide egg into the water.
  • Cover and turn stove off.
  • Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds to 4 minutes.
  • Remove the egg using a slotted spoon and drain a bit over the pan.
  • Serve the butternut squash and baby potato hash in a bowl topped with the poached egg.
  • Season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!!!