Egg-Free Breakfast Hash (AIP Modified)
This harvest-inspired Breakfast Hash is a hearty, egg-free breakfast skillet made with roasted butternut squash, zucchini, mushrooms, seasoned pork, and leafy greens, topped with crunchy sunflower seeds.
Ingredients
- 2 cups butternut squash cubes
- 1 large zucchini, cubed
- 8 oz mushrooms, quartered
- 1½ tbsp olive oil, divided
- 1½ tsp Kosher salt, divided, plus more as needed
- 1 lb ground pork
- ½ tsp fennel seed
- 1 tsp dried sage
- ¼ tsp ground cinnamon
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 small head of chard or kale, tough stems removed
- 1 tsp fresh thyme
- ¼ cup sunflower seeds
Instructions
- Spread the butternut squash, zucchini, and mushrooms on a prepared sheet pan.
- Toss with 1 tablespoon of olive oil, season with ½ teaspoon of salt and roast at 425° until the squash and zucchini are tender and the mushrooms begin to brown, about 15 minutes.
- Meanwhile, heat the remaining ½ tbsp olive oil in a large skillet over medium-high. Add the pork and season with ground fennel seed, dried sage, ground cinnamon and the remaining teaspoon of salt.
- Cook, breaking the pork up, until the seasonings are incorporated and the pork is browned, 3 to 5 minutes.
- Add in the onion and garlic and cook until the onion softens, about 3 minutes more.
- Add the chard or kale along with fresh thyme and a pinch of salt, tossing just until the greens are wilted.
- Fold in the roasted vegetables, then finish with a sprinkle of sunflower seeds for crunch.