Skip to content

Butternut Squash Skillet Hashbrowns with Fried Eggs

    Butternut squash veggie spirals are sautéed until crispy then topped with fried eggs in this healthy, gluten free breakfast skillet recipe. 

    Crispy Butternut Squash Hashbrown Skillet with Eggs Recipe

    Welcome to 2018 my friends! Whether you’ve been a loyal reader of The Lemon Bowl since 2010 or are just discovering my website for the first time, I’m so happy you’re here. Since there’s no better way to start your day than with a healthy breakfast, I figured it only made sense to start off the YEAR with a fresh new breakfast recipe!

    Butternut Squash Skillet Hashbrowns with Eggs Recipe

    Butternut squash hash browns are seasoned then sautéed until crispy before being topped with fried eggs, or eggs any way you enjoy them! I love mine with a runny yolk but this recipe would be just as good with scrambled or poached eggs as well.

    Green Giant Butternut Squash Noodles

    When it comes to healthy eating, I’m a huge fan of time savers that make my life easier. With two little boys who are eating 2 and 3 course breakfasts these days, I need all the help I can get. New in freezer aisles, Green Giant has a created a line of veggie spirals made from butternut squash, carrot, zucchini and beets.

    Prepping Butternut Squash Skillet

    What’s even better? They are made with 100% vegetables with no artificial ingredients or fillers. As a result, they are naturally gluten free and of course vegan, whole 30, you name it.

    Crispy Butternut Squash Skillet with Fried Eggs Recipe

    I love my hash browns crispy and seasoned with garlic powder, cayenne pepper and seasoned salt but feel free to flavor your veggie spirals with your favorite spices. Recently, my aunt Tamar sprinkled hers with curry powder and I thought that was genius!

    Buttnut Squash Hashbrown Skillet with Fried Eggs Recipe

    Which veggie spirals do you want to try first? I went for the butternut squash but I’m dying to try the beets next! Let me know and as always, be sure to tag me on Instagram when you recreate this recipe or any others.

    Your fork is waiting.

    Crispy Butternut Squash Hashbrown Skillet with Eggs Recipe

    Butternut Squash Hash Brown Skillet with Eggs

    5 stars average
    Butternut squash veggie spirals are sautéed until crispy then topped with fried eggs in this healthy, gluten free breakfast skillet recipe. 
    PREP: 5 mins
    COOK: 10 mins
    TOTAL: 15 mins
    Servings: 4



    • Pre-heat a large skillet over medium high heat and drizzle with olive oil. Sauté onions until translucent, about 4-5 minutes. Add in the butternut squash veggie spirals along with the seasoned salt, garlic powder and cayenne (if using.) Sauté over medium high heat until crispy, about 6-7 minutes.
    • While the butternut squash and onions are cooking, fry (or scramble!) your eggs to desired level of doneness. Serve butternut squash hash browns hot with fried eggs on top. 


    Serving size is 3/4 cup hash browns and 2 eggs


    Calories: 229kcalCarbohydrates: 15.3gProtein: 11.3gFat: 12.4gSaturated Fat: 3.5gMonounsaturated Fat: 8.9gCholesterol: 370mgSodium: 491mgFiber: 1.5gSugar: 0.9g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out more breakfast recipes on my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Your feedback is important to us. Rate what you thought of this.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.