Butternut Breakfast Hash

01Method

1. 1

   Heat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the butternut squash, bell pepper, onion, bourbon, olive oil, garlic, smoked paprika, onion powder, and salt together until everything is evenly coated. Spread the mixture out in a single layer on a baking sheet.

3. 3

   Roast until the squash is fork-tender and golden around the edges, 25 to 30 minutes.

4. 4

   While the hash finishes roasting, fry the eggs in a nonstick skillet over medium heat until the whites are fully set, about 3 to 4 minutes. Plate the hash and top each serving with a fried egg.