It’s Friday everyone! What will you be doing this weekend? My To-Do list says I’ll be cleaning my room, scrapbooking, catching up on blogs posts and going to the gym.
HAHAHA! That’s what my To-Do list has said every single weekend for three weeks.
Instead, I will most likely stay in bed too late on Saturday because, obviously, it’s the first day of the weekend and I need to recover from my week. Then I’ll spend the day watching bad TV and ridiculous movies until someone forces me to get out of my bed and my PJs by inviting me to do something. At which point, I will definitely need to shower and get ready, which definitely means no time for room cleaning!
On Sunday, I will most likely stay in bed too late because, obviously, it’s the last day of the weekend and I won’t be able to stay in bed late for 5 whole days! I’ll then go on a crazy cooking run making and photographing food for the blog next week, which definitely means no time for room cleaning!
This happens every. weekend.
BUT! While I’m vegging out watching another episode of Gilmore Girls, which I’ve seen 800 times, I’ll be munching on this delicious meal for brunch. I can not sing this breakfast hash’s praises enough. I seriously love it.
Autumn Breakfast Hash
serves about 5ish servings
- olive oil
- 1 sweet onion
- 2 TBSP apple cider
- 2 potatoes, I used russet
- 1/2 a butternut squash
- 1 apple, chopped into cubes
- 2 handfuls of brussel sprouts (I would guessimate at 1/2 pound), ends and loose leaves removed
- 2 pinches of pumpkin pie spice
- salt to taste
Begin by slicing your onions into thin slices for caramelizing. Heat some oil in a skillet over medium low heat. Once hot, put your onions in the pan and stir. Keep stirring occasionally as your onions begin to caramelizing. Once then have begun to turn brown, about 10 minutes in, pour in your apple cider and stir. Let the apple cider cook down, stirring the onions occasionally. This should take another 10 minutes or so. When they are done, there should be no more liquid in the pan and your onions will be dark brown and soft. Set a side.
Meanwhile, while your onions are cooking, begin to prep the veggies. Peel your potatoes and dice into small cubes. Peel your butternut squash (good luck with that!) and dice into the same size as your potatoes. You want them smaller so they will cook up fast in your skillet. I made mine about the size of a small brussel sprout.
Add a little more oil to a large skillet. When hot, add the potatoes and the butternut squash. Saute for about 5 minutes uncovered. Add the brussels sprouts, stir and cover with a lid. Cook for about 15 minutes, stirring occasionally, until your vegetables are soft enough to pierce with a fork. Stir in your chopped apple, caramelized onions, pumpkin pie spice and salt and cook for a few more minutes, uncovered, until they are heated through. If you want your apples soft like your veggies, throw in a few minutes sooner.
We ate ours with whole wheat biscuits and apple butter but you could also stir in some crumbled, slightly pressed tofu for a scrambled-egg like texture or some vegan sausage for some spice.
This may be one of my favorite breakfasts ever. The sweetness of the apples and the onions is so good with the butternut squash and potatoes and it’s super filling! I may have had it every day for breakfast this week…and I may be preparing to make it again this weekend…
Hope everyone has a great weekend!