A colorful plate radiating warmth. Portions of diced golden squash intertwined with glistening miso mushrooms and pieces of crispy bacon form a bed on which rests a pair of yolky fried eggs. A scattering of chopped spring onions adds a vibrant green accent, making the dish pop.

Miso Mushroom and Winter Squash Hash with Fried Eggs

Name: Miso Mushroom and Winter Squash Hash with Fried Eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 medium Winter Squash (Kabocha preferably), 1 medium diced into 1-inch pieces; 200 grams of Shiitake Mushrooms, 200 grams sliced; 2 tablespoons of White Miso Paste, 2 tablespoons; 8 strips of Thick-Cut Bacon, 8 strips cut into 1/2-inch pieces; 4 Large Eggs, 4 Large; 2 tablespoons of Maple Syrup, 2 tablespoons; Spring Onions, finely chopped, for garnish; Cooking Oil,; Salt and Pepper, to taste

Category Brunch

Prep 15 minutes

Cook 35 minutes

Style Japanese

Technique Sautéing

Diet Friendly Gluten-Free

Daily Recipe: February 08, 2025

Be whisked away to a Sunday morning in Japan with this unique brunch recipe. Hearty winter squash is the star of the show, sweetened with a touch of maple syrup and giving a nod to the season. The contrasting textures of the soft kabocha squash, crisp bacon and umami-rich miso mushrooms are sure to delight your tastebuds.

Ingredients (for 4)

1 medium winter squash (kabocha preferably) - 1 medium - diced into 1-inch pieces
200 grams of shiitake mushrooms - 200 grams - sliced
2 tablespoons of white miso paste - 2 tablespoons
8 strips of thick-cut bacon - 8 strips - cut into 1/2-inch pieces
4 large eggs - 4 Large
2 tablespoons of maple syrup - 2 tablespoons
Spring onions - - finely chopped, for garnish
Cooking oil -
Salt and pepper - to taste

Preparation

Step 1 - 🍳🥓🔥

In a large skillet, cook the bacon over medium heat until it becomes crispy. After cooking, remove and drain the bacon on paper towels.
Step 2 - 🍳🎃🍁

Using the same skillet with the bacon fat, add the winter squash. Cook until the squash becomes tender and golden brown, this should take around 15 minutes.
Step 3 - 🍳🍄🧂

In a different skillet, heat a tablespoon of oil over medium heat. Add the sliced mushrooms and sauté them. After about 5 minutes, stir in the miso paste and continue cooking until the mushrooms are glazed and caramelized.
Step 4 - 🥓🍄🎃

Add the cooked bacon and caramelized mushrooms to the skillet with the squash. Stir in the maple syrup and season this mixture with salt and pepper to your liking.
Step 5 - 🍳🍳🥚

In another pan, fry the eggs until they are sunny side up. Remember to season them with salt and pepper.
Step 6 - 🍽️🍳🌿

To serve your dish, divide the squash, bacon, and mushroom hash evenly onto four plates. Top each plate with a fried egg and garnish with finely chopped spring onions.

Additional

To add a little more spice to this dish, consider adding some chopped jalapeno peppers to the hash. Don’t have kabocha? Substitute acorn or butternut squash. Little helpers can assist with stirring and topping the dish with the spring onions.