Breakfast Bowls with Kabocha Squash Hash

Prep time: 30 min      Cook time: 1 hr      Rest time: 10 mins     Total time: 1 hr 40 min

Makes: 2 bowls

Make it Sugar-Free or Zero Carb: Make without the kabocha squash

Shredded pan-fried kabocha squash + breakfast sausage topped with over-easy eggs and garnished with chives. These breakfast bowls are a hearty and satisfying way to get your ‘classic breakfast’ fix in.

breakfast bowls

What you need to make Breakfast Bowls with Kabocha Squash Hash

Ingredients:

Equipment:

breakfast bowls

How to make Breakfast Bowls with Kabocha Squash Hash

Make the shredded kabocha squash mixture.

Cut a medium kabocha squash in half. With your vegetable peeler, skin one of the halves. Remove the mush/seeds, and store the other half of the kabocha squash away (I put mine in the fridge).

Using your vegetable grater, grate the squash to thin strips. If you do not have a vegetable grater, cut it into cubes.

Note: If you are cutting your kabocha squash into cubes, skip all other instructions in this section.

Take your grated (or mashed) kabocha squash and combine it in a bowl with two eggs and a dash of sea salt.

Set the mixture aside.

breakfast bowls

Make the breakfast sausage patties.

In a bowl, combine the ground pork, sage, nutmeg, rosemary, thyme, and sea salt.

Form round sausage patties.

Note: I formed my patties by flattening the pork mixture into a thin layer on a baking sheet. I took a wide-mouth 32oz mason jar and used it like a cookie cutter to cut out perfect circles.

Pan-fry the breakfast sausage patties.

Place about a tbsp of ghee in your cooking pan and bring to medium-high heat. Once the pan is hot, pan-fry the sausage patties to brown on both sides. I usually leave them for about 2-3 minutes on each side, then flip every 30-60 seconds until they turn golden brown.

Once the patties are done, place them on a plate and set aside.

breakfast bowls

Pan-fry the kabocha squash mixture.

In the same pan you used to fry the breakfast patties, cook the kabocha squash mixture.

Note: If you want to get creative, you can try to make hash brown patties with the mixture. I tried this and my patties did not stay together, but maybe you’ll have better luck.

For best results, leave the mixture alone until the bottom pan-fries like a hashbrown. Once it browns, rotate it, and keep rotating until the mixture is cooked through, about 5-10 minutes if pan-frying with hot oil. The consistency will be close to a mash with some charred/browned sections.

Note: if using kabocha squash cubes instead of the mixture, follow the pan-frying instructions in this recipe.

Once the kabocha squash mixture (or cubes) is done, place it on a plate and set it aside.

Make the eggs and chop the chives.

In a separate cooking pan, make your eggs however you prefer. I recommend over-easy or scrambled for this bowl.

Finely chop the chives.

breakfast bowls

Put it all together.

In a bowl, place the breakfast sausage patties and kabocha squash mixture. Top with the eggs and chopped chives. Squeeze fresh lemon juice (juice from 1/2 lemon per bowl) over the top, and enjoy!

These bowls are best served fresh, but leftovers can be stored in the fridge in an airtight container for 2-3 days.

Tips to make the best Breakfast Bowls with Kabocha Squash Hash

  • To form breakfast sausage patties that are perfect circles, flatten the pork mixture into a thin layer on a baking sheet and use a cookie cutter (or something similar – I used a wide-mouth mason jar) to form perfect circles.
  • When making the kabocha squash mixture, for best results, use medium-high heat and leave the mixture alone until the bottom pan-fries like a hashbrown. Once it browns, rotate it, and keep rotating until the mixture is cooked through. This takes about 5-10 minutes if pan-frying with hot oil. The consistency will be close to a mash with some charred/browned sections. If you want to get creative, you can try to make hash brown patties with the mixture. I tried this and my patties didn’t stay together, but maybe you’ll have better luck.

breakfast bowls

Some more of my favorite breakfast ideas:

Carnivore Quiche

Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

One Pan Beef Organ Scramble

Carnivore Beef Liver Pancakes

Carnivore Beef Liver Waffles

Beef Liver Pancakes with a Strawberry Glaze

Blueberry Beef Liver Waffles with Honey Butter

Breakfast Bowls with Kabocha Squash Hash

breakfast bowls

 

Breakfast Bowls with Kabocha Squash Hash

Shredded pan-fried kabocha squash + breakfast sausage topped with over-easy eggs and garnished with chives. These breakfast bowls are a hearty and satisfying way to get your ‘classic breakfast’ fix in.
Prep Time30 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 40 mins
Food Type: Breakfast, Main Course, Snack
Cuisine: American
Diet Preference: Bowl, Breakfast, Dairy-Free, Dinner, Gluten-Free, Low FODMAP, Lunch, Nightshade-Free, Nut-Free, Paleo, Snack
Servings: 2 bowls
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Vegetable peeler
  • Vegetable grater (optional)

Ingredients

For the sausage patties:

  • 1.5 lbs ground pork
  • 2 tsp sage
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1/4 tsp rosemary
  • 1/4 tsp nutmeg

For the shredded kabocha squash:

  • 1/2 medium kabocha squash
  • 2 eggs
  • grass-fed ghee or butter (for cooking)
  • sea salt

For the bowls:

  • 4 eggs
  • 1 large lemon
  • chopped chives (to taste)

Instructions

Make the shredded kabocha squash mixture.

  • Cut a medium kabocha squash in half. With your vegetable peeler, skin one of the halves. Remove the mush/seeds, and store the other half of the kabocha squash away (I put mine in the fridge).
  • Using your vegetable grater, grate the squash to thin strips. If you do not have a vegetable grater, cut it into cubes.
  • Note: If you are cutting your kabocha squash into cubes, skip all other instructions in this section.
  • Take your grated (or mashed) kabocha squash and combine it in a bowl with two eggs and a dash of sea salt.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Set the mixture aside.

Make the breakfast sausage patties.

  • In a bowl, combine the ground pork, sage, nutmeg, rosemary, thyme, and sea salt.
  • Form round sausage patties.
  • Note: I formed my patties by flattening the pork mixture into a thin layer on a baking sheet. I took a wide-mouth 32oz mason jar and used it like a cookie cutter to cut out perfect circles.

Pan-fry the breakfast sausage patties.

  • Place about a tbsp of ghee in your cooking pan and bring to medium-high heat. Once the pan is hot, pan-fry the sausage patties to brown on both sides. I usually leave them for about 2-3 minutes on each side, then flip every 30-60 seconds until they turn golden brown.
  • Once the patties are done, place them on a plate and set aside.

Pan-fry the kabocha squash mixture.

  • In the same pan you used to fry the breakfast patties, cook the kabocha squash mixture.
  • Note: If you want to get creative, you can try to make hash brown patties with the mixture. I tried this and my patties did not stay together, but maybe you'll have better luck.
  • For best results, leave the mixture alone until the bottom pan-fries like a hashbrown. Once it browns, rotate it, and keep rotating until the mixture is cooked through, about 5-10 minutes if pan-frying with hot oil. The consistency will be close to a mash with some charred/browned sections.
  • Note: if using kabocha squash cubes instead of the mixture, follow the pan-frying instructions in this recipe.
  • Once the kabocha squash mixture (or cubes) is done, place it on a plate and set it aside.

Make the eggs and chop the chives.

  • In a separate cooking pan, make your eggs however you prefer. I recommend over-easy or scrambled for this bowl.
  • Finely chop the chives.

Put it all together.

  • In a bowl, place the breakfast sausage patties and kabocha squash mixture. Top with the eggs and chopped chives. Squeeze fresh lemon juice (juice from 1/2 lemon per bowl) over the top, and enjoy!
  • These bowls are best served fresh, but leftovers can be stored in the fridge in an airtight container for 2-3 days.

 

What I used for this recipe:

Looking for other breakfast ideas? Try one of these:

Carnivore Quiche

Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle

One Pan Beef Organ Scramble

Carnivore Beef Liver Pancakes

Carnivore Beef Liver Waffles

Beef Liver Pancakes with a Strawberry Glaze

Blueberry Beef Liver Waffles with Honey Butter

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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2 Comments

  1. Karyn
    June 20, 2022 / 4:24 pm

    Is the squash cooked ahead of time? Or are you cutting it up raw and then frying it?

    • Ashley Rothstein
      Author
      June 20, 2022 / 5:24 pm

      Nope, I shredded a raw squash.

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