Skillet Hash

A quick brunch recipe featuring poached eggs in pancetta, butternut squash, and hearty potatoes topped with scallions, sea salt and parmesan cheese.

Make This Recipe

1 package pancetta, chopped

2 TBSP canola oil, divided

1 small butternut squash or honeynut squash, diced

8 ounces frozen southern-style diced hash browns (4 cups)

2 cloves garlic, minced

4 Eggland's Best eggs, large

¼ TSP Sea salt

¼ TSP black pepper

1/3 cup parmesan cheese, shredded

¼ cup chopped scallions (from 2 scallions)

1 TSP hot sauce, optional

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Cook pancetta in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
Add 1 tablespoon of the canola oil to drippings in the skillet; increase heat to medium-high. Add butternut squash and potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; add in remaining 1 tablespoon canola oil. Cook, covered, until squash and potatoes are well browned, about 5 minutes. Add garlic and pancetta back into the skillet, fold to combine.
Create 4 wells in potatoes using the back of a spoon. Crack 1 egg into each well. Sprinkle squash and potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand for 2 minutes. Sprinkle skillet with pepper, cheese, sea salt, scallions, and drizzle with hot sauce.