4 pieces Godshall’s Beef Bacon, cut into ½” strips
2 cup 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 each eggs
1 Tablespoon vegetable oil
To taste salt and pepper
- Heat a large skillet over medium high heat, add Godshall’s Beef Bacon, stirring occasionally, 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, about 3-5 minutes, stir, and cook 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 with each serving with a fried egg.