Recipe Redux- Pumpkin & Potato Breakfast Hash
October 21, 2011
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!
Love the idea of pumpkin in a potato hash!
So creative – am always looking for creative ways to have veggies fro breakfast!
Looks like one delcious way to make half your plate veggies at breakfast time. But, I think this dish would also be good when you want to eat “breakfast” at dinner time.
Karman looks so good for a Sunday breaky…I’m intrigued to know about the low salt bacon….we don’t have it in Australia as yet…how much lower in sodium is it?
From what I’ve seen, low-sodium bacon has about 150 mg less sodium than regular bacon. Quite the difference!
What an awesome idea for pumpkin and other squash, too. This looks really delicious…great way to get the family eating some veg at breakfast! 😉
Thanks! Love throwing in veggies wherever I can!
My dad has always been a breakfast hash lover. I bet this is so hearty and satisfying. Love that you were able to try something new with fresh pumpkin AND use it in a breakfast dish!