The combination of sun-ripened chilis and garlic take this breakfast hash to the next level. 

Ingredients:

1 medium butternut squash, peeled and cut into ½” cubes
2 teaspoons salt
2 Tablespoons Olive Oil
½ yellow onion, chopped
6 slices bacon, chopped
1/3 cup Maple Bacon Onion Jam or Bourbon Bacon Jam
½ Tablespoon Apple Cider Vinegar
½ teaspoon chili powder
4 Tablespoons unsalted butter, melted
½ cup Sriracha Aioli
1 Tablespoon heavy cream
4 eggs
Scallions, sliced, for garnish

Instructions:

Preheat oven to 425°F; Toss cubed butternut, 1 teaspoon salt and oil together and spread evenly over a parchment lined baking sheet. Roast for 45 minutes, turning once half way through. While butternut is roasting, sauté bacon over medium heat until it begins to crisp. Remove bacon from pan and place on a paper towel lined plate. Drain all but about 1 Tablespoon of bacon grease from pan. Add onion and sauté until tender, about 5-8 minutes. Add Maple Bacon Onion Jam or Bourbon Bacon Jam, vinegar, ½ teaspoon of salt and pepper to onions and stir to combine. Add roasted butternut squash and toss to coat. Remove from heat and add bacon. Combine Stonewall Kitchen Sriracha Aioli, heavy cream and ½ teaspoon of salt in a small bowl. Slowly pour in melted butter and continue to whisk until combined. 

Bring a pot of water to a boil. Once boiling, add a splash of white vinegar and swirl water with a spoon in a circular motion. Crack egg into a small bowl and gently pour the egg into the center of the pot. Cook until desired doneness and repeat with remaining eggs. Top the Butternut Bacon Hash with eggs, Sriracha hollandaise and a sprinkle of scallions and serve.