Life has been especially hectic these past few months. I’m sure having a 6-month old is a major contributing factor, but the unpredictable nature of these days seems to lend a general air of harried chaos to daily life.
I know I’m not alone here.
I love being in the kitchen, but some days, when little Eivie Blair has skipped yet another afternoon nap - I need dinner to make itself.
This, is that dinner.
Thirty-odd minutes and a quick pantry raid is just about all that is required on the cook’s part.
Everyone who has spent a reasonable amount of time around this site knows that I am not exactly the ambassador of “quick and easy” - but the speed in which it comes together by no means retards the flavor of this dish.
Flexibility is a quality I have come to greatly appreciate this past year, and this recipe is happy to accommodate substitutions as your fridge or pantry allows.
Use sweet potatoes in place of squash, Yukon golds rather than red potatoes, or pancetta instead of bacon; make it yours!
The mix of spices really brings the hash to life - fresh thyme, plenty of paprika, and a heavy handed sprinkle of freshly ground black pepper.
As the hash cooks, keep an eye on the bottoms of the potatoes and squash and adjust the heat as necessary. Crispy can turn to ‘burnt’ quickly if you walk away for too long.
I love a hot, hearty dinner, but I always crave a side of greens. Dress a few handfuls of arugula with olive oil, sea salt, and maple syrup - it’s the cheater’s vinaigrette.
Top with a fried egg and dinner is served.
With meals like this in our back pocket, even the most frantic of weeknights can feel fancy.
Bacon & Butternut Weeknight Hash
serves four
6 rashers applewood bacon, diced
2 cloves garlic, minced
3 cups butternut squash, peeled and cubed
1 1/2 lbs red potatoes, cubed
2 teaspoons thyme, finely minced
1 1/2 teaspoons fine sea salt, plus extra for seasoning the eggs
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 large eggs
4 cups fresh arugula
1/4 cup Amber Grade B maple syrup
extra virgin olive oil, for drizzling
unsalted butter, for frying
Cook’s Note: Feel free to substitute red potatoes for yukon gold potatoes, butternut squash for sweet potatoes, or bacon for pancetta. Just make it yours!
Place bacon into a large, nonstick frying pan set over medium heat. Cook, stirring often, until the bacon is crisp.
Add the squash and potatoes to the pan and cover. Cook for five minutes, without stirring, then sprinkle with thyme, sea salt, paprika, and black pepper. Stir and toss, then replace lid and cook for an additional five minutes. Repeat this process twice more - cooking for a total of twenty minutes - until the potatoes and squash are crisp and fork-tender. If at any point the hash appears to be browning overly quickly, reduce heat.
Remove the hash from the heat and allow to cool slightly while you prepare the eggs.
Place a small frying pan over medium heat and add a pat of butter to the pan. Once the butter has melted, drop in the eggs and sprinkle with a bit of sea salt. Fry until the whites are just set - the yolks should still be runny.
Divide the hash amongst four bowls and top each with an egg.
Toss the arugula with a bit of olive oil and maple syrup and plate alongside the hash. Serve immediately.
Enjoy!
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