When fall hits, cravings for warm, satisfying meals kick in hard. But finding something hearty that also fits your nutrition goals can be tricky.
This fall skillet hash brings together the rich comfort of beef and bacon with the sweetness of roasted squash and apple—without compromising on flavor or flexibility.
Although the carnivore diet is typically meat-only, some versions allow for minimal plant-based ingredients to support balance or transition phases. This recipe fits that flexible mindset, offering a protein-packed skillet meal with just a touch of fall flavor for those who want the best of both worlds.
Why This Skillet Hash Stands Out
This isn’t just another skillet meal. It’s a rich, savory combination of butternut squash, ground beef, crispy bacon, and sweet apple, all tied together with aromatic thyme. It’s designed to check every box—comforting, filling, and easy to prepare in under an hour.
What makes it unique is its versatility. With simple swaps, it transitions seamlessly between different dietary needs, from a classic autumn dish to a carnivore diet adaptation using nutrient-dense beef kidney.
The result is a meal that’s as satisfying as it’s nourishing, perfect for those who love big flavors without compromising their health goals.
Smart Substitutions for Every Diet
One of the best things about this skillet hash is how easily it adapts to different eating styles.
For those following a strict carnivore diet, traditional plant-based ingredients like squash and apple can be swapped out, and the beef kidney variation offers a powerful nutrient boost. By adding organ meats, the hash becomes a true nose-to-tail experience, providing essential vitamins and minerals.
For a dairy-free option, cooking fats like tallow can be substituted with lard, ghee, or even butter. Each adds its own rich depth of flavor, making this hash easily customizable without losing its signature taste.
Those seeking a low-carb option can reduce the butternut squash or leave it out entirely, focusing on the beef, bacon, and egg combination to create a protein-packed, keto-friendly version.
Tips to Elevate the Flavor
Getting the most out of this dish comes down to a few easy techniques that ensure every bite bursts with fall flavor.
First, roasting the butternut squash until perfectly caramelized brings out its natural sweetness, balancing the savory elements of the beef and bacon. Skipping this step can leave the squash underwhelming and soft instead of rich and golden.
Next, cooking the bacon to a crisp before adding it back into the hash guarantees those crave-worthy salty bites throughout the dish. If possible, opt for thick-cut bacon, which holds up better in a hearty skillet meal like this one.
For added depth, fresh thyme is a must. Its woodsy, floral notes complement the apple and beef, tying the entire hash together with subtle herbaceous flavor.
Meal Prep Ideas & Storage
This fall skillet hash is ideal for meal prep, making it easy to enjoy a home-cooked, balanced meal throughout the week. Once cooled, leftovers can be stored in an airtight container in the refrigerator for up to four days.
When reheating, a quick spin in a hot skillet will bring everything back to life, keeping the textures crisp and the flavors intact. For a complete meal, reheating with an additional egg on top is a great way to refresh the dish and add extra protein.
For those committed to a carnivore diet, keeping extra portions of the kidney-enhanced version on hand ensures a ready supply of high-quality protein and essential nutrients.
Perfect for Gatherings & Cozy Nights In
Whether serving a family brunch, feeding a crowd, or simply looking for a warming dinner on a chilly evening, this skillet hash is designed to please.
Its sweet and savory balance, combined with the richness of beef and bacon, creates a dish that’s both comforting and surprisingly light.
For gatherings, consider making a double batch. With minimal prep and a one-pan method, it’s easy to scale up and serve right from the skillet for a rustic, inviting presentation.
This fall skillet hash delivers more than just seasonal flavor—it offers a flexible, crowd-pleasing meal that works for a range of dietary needs, from Mediterranean-style eating to a carnivore diet focus.
With just a few tweaks, it becomes a reliable staple, perfect for making the most of cozy fall nights.
Carnivore Diet Fall Skillet Hash
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large cast-iron skillet
Ingredients
- 4 cups peeled butternut squash cubes
- 1 tablespoon tallow melted (substitute with lard, butter, or ghee if desired)
- 4 slices bacon
- 1 pound ground beef
- 1 large apple peeled, cored, and cut into 1-inch cubes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt plus extra to taste
- 3 large eggs
Kidney Variation:
- Swap 8 ounces of beef kidney for 8 ounces of the ground beef
- Additional 2 tablespoons tallow for cooking the kidney
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, coat the butternut squash cubes with melted tallow. Spread them evenly on the prepared baking sheet. Roast in the oven for approximately 25 minutes, stirring halfway through, until they turn golden and tender.
- In a cast-iron skillet over medium-high heat, cook the bacon until it crisps, about 2 minutes per side. Transfer to a paper towel-lined plate and chop into 1-inch pieces once cool. Pour off most of the bacon grease, leaving a thin coating in the skillet.
- Add the ground beef to the skillet and break it apart as it browns. Cook for around 8 to 10 minutes until fully browned. Remove the beef and set aside.
- Toss the apple cubes into the skillet and cook, stirring often, until they soften, about 3 to 4 minutes. Return the bacon and beef to the pan along with the roasted squash, fresh thyme, and salt. Stir well to combine. Lower the heat and continue cooking until the mixture is thoroughly heated.
- Remove the skillet from the heat and use a spoon to create three small wells in the hash. Carefully crack an egg into each well. Cover the skillet and return it to medium heat. Cook for 8 to 10 minutes, or until the egg whites set and the yolks stay soft.
- When serving, scoop out portions that include an egg, and sprinkle with extra salt as needed.
Kidney Adaptation:
- Before roasting the squash, prepare the kidney by removing any membranes and cutting into 1-inch pieces. Rinse well under cold water.
- In a medium pan, warm 2 tablespoons of tallow over medium-high heat. Add the kidney pieces and sear until browned, about 1 minute per side.
- Pour in enough water to cover the kidney. Bring to a boil, then reduce to low heat, cover, and simmer for about 1½ hours until fully cooked.
- Remove the kidney from the liquid, allow it to cool slightly, and cut into bite-sized pieces.
- Add the kidney to the hash along with the ground beef for a nutrient-dense variation.
Notes
- To reduce the strong scent of kidney, marinate it in vinegar or lemon juice for 1 to 2 hours before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.