Serves2 Prep Time10 Total Time25
Squash & Pastrami Breakfast Hash

Ingredients Print this recipe

  • 2 cups acorn squash, cubed
  • 1 cup sweet potato, cubed
  • 1 white onion, chopped
  • 2 cloves garlic, finely chopped
  • ½ pound DI LUSSO® Pastrami, cut into strips
  • 2 tablespoons olive oil
  • 1 cup kale, chopped
  • 2 eggs
  • Salt and pepper, to taste
  • 1 cup DI LUSSO® Swiss, shredded


Toss squash, sweet potatoes, onion, garlic and pastrami with olive oil. Sauté over medium heat until squash and sweet potatoes become soft and lightly browned, about 8-10 minutes. Add more olive oil as needed. For a steaming effect, cover for 1-minute intervals and stir occasionally.

Season with salt and pepper, to taste. Add kale, cover and cook over medium heat until kale softens, about 2-3 minutes.

Meanwhile, fry two eggs in a saucepan over medium heat. Remove squash mixture from heat. Top with fried eggs and cheese.