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Ingredients
- 4 strips Godshall’s Beef Bacon, cut into ½” strips
- 2 cups butternut squash, diced ½” cubes
- 1 medium bell pepper, diced
- ½ medium red onion, diced
- 1 tablespoon thyme, picked and chopped
- ¼ teaspoon smoked paprika
- 2 eggs
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium high heat, add Godshall’s Beef Bacon, stirring occasionally, and cook until evenly browned and crisp. Remove bacon bits to a paper-towel-lined plate, leaving rendered fat in the pan.
- Add butternut squash to the pan and cook until lightly browned, for about 3-5 minutes; stir and cook for an additional 1-2 minutes. Add onion and peppers, then stir every minute or so until peppers and onions are soft and squash is tender, roughly 5-8 minutes longer. Add thyme, paprika and bacon, stir to mix, and season to taste with salt and pepper.
- Meanwhile, heat a medium frying pan over medium-high heat. Add oil and fry eggs to preferred doneness, seasoning with salt and pepper.
- Divide Beef Bacon hash and top each serving with a fried egg.
