Fall Vegetable Skillet Hash

This Fall Vegetable Skillet Hash makes a quick, easy dinner (or breakfast) that’s easy to customize. Perfect for busy nights and packed with protein and vegetables!

Thanks to Meijer for sponsoring this post.

Hi friends!

I’ve got another delicious recipe to share with you guys today. By now, most of us are knee-deep in school season and while the days are getting shorter, the activities are piling up and the nights are getting busier. Am I right??

Now is not the time for elaborate recipes…we all need quick, easy and nutrient dense. Enter this Fall Vegetable Skillet Hash. This easy dinner is packed with vegetables and protein, easy to customize based on what’s in season in your area and your taste preferences and comes together quickly. And don’t forget you can make things even easier on yourself by using Meijer Home Delivery to have all the ingredients delivered right to your door!

Fall is the perfect time to take advantage of local veggies that are in season. I chose to use butternut squash, apples, potatoes, swiss chard and green beans. You could easily sub a different type of squash or leafy greens or roast another veggie like broccoli for the side dish if that’s in season in your area!

I also chose to have all my ingredients for this easy dinner delivered using the ‘shopmeijer‘ app on a particularly busy night. I love that you can request local produce. I bought a bag of locally grown green beans last time I was there so I knew they’d have them and asked my shopper to look for them! If you’re buying things like avocados or bananas, you can also specify how ripe you want them to be.

Another thing I like about this dish is that you can customize the protein. I originally planned to make it with chicken but when the time came to actually cook, I just wasn’t feeling like chicken (pregnancy problems!) so I subbed scrambled eggs and it worked great! To make this dairy-free, you could also easily leave out the cheese.

Green beans are one of my favorite vegetables to roast because they only take about 12 minutes. That means you can easily pop them in the oven while you whip up this skillet hash and everything will be ready at the same time!

When you chop your veggies, be sure to dice your squash fairly small so it cooks quickly. For the potatoes, I use one of my favorite tricks and cook them most of the way in the microwave to cut down on cooking time.

Here’s how you make it:


Fall Vegetable Skillet Hash

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This Fall Vegetable Skillet Hash makes a quick, easy dinner (or breakfast) that’s easy to customize. Perfect for busy nights and packed with protein and vegetables!

  • Author: Lindsay



1 Tbsp butter or oil
2 strips bacon, diced
2/3 cup leeks, thinly sliced (approx 1 medium)
1.5 cup cubed and peeled butternut squash
2 cups chopped swiss chard (or kale, spinach, etc)
1 cup diced apple (approx 1 medium)
1 cup diced red or yellow potatoes
6 eggs
1 pound green beans, ends trimmed
1 cup shredded cheddar cheese, optional


  1. Preheat oven to 400 degrees. Place green beans on a baking sheet, spray with oil and roast for 12 minutes.
  2. While oven is preheating and beans are roasting, make the hash.
  3. Heat butter or oil in a large skillet.
  4. Add bacon, leeks and butternut squash and saute over medium high heat for 7-8 minutes.
  5. Place potatoes in a bowl, drizzle lightly with oil and microwave for 2 minutes.
  6. Add potatoes, swiss chard and apples to pan and saute another 5 minutes.
  7. Whisk eggs in a bowl, clear a space in the skillet and pour into center of the pan.
  8. Scramble eggs to the desired doneness and mix all skillet ingredients together until combined.
  9. Stir in cheese if using and serve warm along side roasted green beans.


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Easy, right? This is the recipe that made me fall in love with butternut squash. And I know the apples may sound like a weird addition but trust me, they work!


This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.


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