In the spirit of fall, this month’s Recipe Redux challenged us to create a recipe using fresh pumpkin. Like most people, when I think of cooking with the oh-so-familiar orange squash, I imagine opening a can of Libby’s canned pumpkin and making a typical fall treat, like pumpkin pie or bread. So this was truly an adventure to cook with the real deal!
While this recipe isn’t difficult, it does take some time. I suggest dicing the pumpkin and potatoes ahead of time, especially if you are making this for breakfast. The pumpkin provides a hint of sweet, the seasonings bring a touch of heat, and the bacon gives it all the flavor it needs to feel like a hearty breakfast!
[recipe title= “Pumpkin-Potato Breakfast Hash” servings= “2”]
Prep time: 30 minutes
Cook time: 30 minutes
1/3 cup chopped onion
3 slices low-sodium bacon, cut into 1/2 inch pieces
1/2 small pie pumpkin, peeled and diced 1/4 inch
1 large white potato, diced 1/4 inch
1 tsp. olive oil
1/4 tsp. red pepper flakes
pinch of salt
pinch of black pepper
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1/4 tsp. granulated sugar
dash of nutmeg
1. In a large skillet over medium heat, cook onions and bacon for 5 minutes.
2. Add potatoes and pumpkin to skillet. Add olive oil and stir to coat.
3. Add all spices and seasonings.
4. Cook hash over medium-low heat for 25 minutes, or until potatoes and pumpkin are tender.
5. Serve as a side or top with a fried egg!