Living La Vida Holoka


Butternut Squash Breakfast Hash

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Add this super colorful Butternut Squash Breakfast Hash to your morning routine.  It’s a healthy and delicious breakfast skillet that’s a feast for your eyes and will wake up your taste buds!


Christmas is officially over and we’re about to ring in another year.  Maybe you’re considering this your last weekend to indulge in those holiday goodies.  We have some not-so-healthy bites on our weekend menu, but my head is already thinking about turning around my eating habits next week.  I’m ready to say good-bye to holiday indulgences and stock our fridge full of healthier options.

I don’t know about you, but when I start my day with a healthy meal, I kind of don’t want to wreck that flow the rest of the day.  What I eat for breakfast tends to set the tone for what I’ll eat for lunch and dinner.  That’s why I’ll have an egg pretty much every single day.  


If you asked me what my favorite breakfast food is, I would definitely tell you “eggs.”  They’re such a versatile protein.  Think about it – there’s not many ways you can eat cereal, but you can switch it up every morning with an egg!  I never get bored with breakfast with eggs.  My husband likes to whip us up omelets or egg wraps during the weekend.  During the week, I start my day with egg whites or a fried egg. 


Since most of us are probably thinking about eating healthier, I decided to use some of the seasonal produce I had to create a seriously colorful breakfast hash!  I ditched potatoes for butternut squash and cooked it in a skillet alongside onions, kale, and bacon.  Then, I topped it with a couple fried eggs. 

Want to get a little crazy?  Add a few splashes of hot sauce on top before serving!  I swear, I get that from my grandmother.  The woman used to carry a small bottle of Tabasco sauce in her purse and splash her eggs with it in the morning.  Now, I kind of see why she did it!  It adds the perfect amount of flavor and heat to wake up your taste buds!

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Butternut Squash Breakfast Hash

Butternut Squash Breakfast Hash

Ingredients

  • Extra virgin olive oil
  • 4 cups butternut squash, cubed
  • 6 slices of bacon, cooked and crumbled
  • Generous 1/2 cup red onion, chopped
  • 2-3 cups kale, stems removed and chopped
  • 2 eggs
  • Salt and pepper, to taste

Instructions

  1. Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
  2. Add the butternut squash and onion. Cook for 8-10 minutes, or until they soften.
  3. Then, add in the kale. Cook just until it softens, a few minutes.
  4. Sprinkle with crumbled bacon and stir.
  5. Lower heat to keep the skillet warm.
  6. In a small pan, cook two eggs however you like them. Then, place them on top of the skillet, season with salt and pepper, and serve.
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This breakfast hash is perfect for weekends and reheats beautifully during the week. Just add it back into a skillet with a little olive oil and warm it up.  Then, fry up a couple of eggs and pop them on top for a colorful, delicious, and healthy breakfast!  It’s a feast for your eyes and for your belly!

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Apple Cinnamon Dutch Baby

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Take your pancake game to the next level with this Apple Cinnamon Dutch Baby.  It’s a light and fluffy skillet pancake that’s so easy to make and perfect for chilly, fall mornings!


It’s November, but we’re still going crazy for apple season around here!  Baskets of shiny red, green, and golden yellow apples still grace the farmer’s markets, just begging to be brought home.  If you’re anything like me, you’ll never grab just one or two apples.  Nope!  You need to bring home a five pound bag.  A few weeks ago, I brought said five pound bag of Honey Crisp apples home.  During the first week or two, we couldn’t get enough of them.  They were just the right size for snacking and full of delicious, fresh-picked apple flavor!

Now, our bag of apples is a little lighter, but sits pretty much untouched in the fridge.  I should also mention that we already had some Granny Smith apples lingering in our crisper drawer, as well!  I guess an apple a day actually makes you sick of eating apples.  We had enough sweets in the house (it’s baked goods season, after all), so I didn’t want to make a pie or apple spice cake.  Then, I remembered the apple dutch baby that I used to make years ago.


I forget how old I was when I made my first Dutch Baby.  But I can remember still living at home, watching my little sisters while both of my parents were at work.  And I can remember cooking for them.  This was one of my favorite things to make for us!  If you’re not familiar with Dutch Babies, it’s basically a big, fluffy pancake.  The Dutch Baby that I used to make had thin slices of apples in it, making it the perfect breakfast for a cold, Fall morning!

This recipe starts with simple ingredients.  Simple enough for a young girl to master while watching her two little, twin sisters.  It begins with flour, eggs, milk, and butter.  Then, I add in Granny Smith apples and cinnamon.  The Dutch Baby bakes in a cast iron skillet and puffs up, light and fluffy, kind of like a big popover.  Sprinkle it with confectioners sugar and you’ve got yourself a delicious dish for breakfast, brunch, or dessert!

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Apple Cinnamon Dutch Baby

Apple Cinnamon Dutch Baby

Ingredients

  • 3 large eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 Granny Smith apple, peeled, cored, and sliced
  • 2 tbsp. softened butter
  • Optional: confectioners sugar

Instructions

  1. Preheat oven to 425 degrees. While the oven is preheating, stick a cast iron skillet into the oven to preheat.
  2. Add the eggs to a large bowl and whisk. Continuing whisking and add in the milk, vanilla, flour, salt, and cinnamon, just until combined.
  3. Fold in the apple slices.
  4. Remove the cast iron skillet from the oven and drop the butter into the skillet. Carefully swirl the skillet to allow the butter to melt and coat the pan evenly.
  5. Pour the batter into the skillet and bake for about 12-15 minutes, or until the center is set and the edges are golden brown and puffy.
  6. Remove the skillet from the oven and sift confectioners sugar over the top of the Dutch Baby.
  7. Serve immediately.

Notes

For best results, allow the eggs and milk to sit at room temperature before mixing.

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Okay. So here’s the deal.  Most recipes suggest that you keep the eggs and milk at room temperature before making your batter.  I find that as long as your cast iron skillet is preheated, you can basically take your eggs and milk out of the fridge, whisk up your batter, and add it to the skillet. 

Also, as much as you may be tempted to look into the oven, don’t.  You want this baby to puff up nice and high, like Dolly Parton’s hair. Dutch babies are best fresh out of the oven.  Ditch the apples, make a plain Dutch baby, and top it with berries, jam, a chocolate drizzle, or whipped cream.   Once you have one of these babies, you’ll never want a regular ol’ pancake again!

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