Here’s a quick dinner recipe that the entire family can’t get enough of.
It’s close enough to breakfast food that you could serve it on a lazy weekend morning.
I love that this recipe is filled with real, whole food ingredients and that my kids scarf it down!
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small red onion, thinly sliced
- 1 cup diced mushrooms
- 1 small sweet potato, peeled and cubed
- 1 small butternut squash, peeled, seeded and cubed
- 7oz uncured Canadian Bacon, chopped
- 1 tsp rubbed dried sage
- Sea salt and black pepper to taste
- 1 tsp smoked paprika
- 6 eggs
- Finely chopped cilantro for garnish
- In a large skillet place the olive oil over medium heat. Add the garlic and onions. Sauté for 4 minutes.
- Add the mushroom, sweet potato and butternut squash. Continue to cook until tender. Add the bacon, sage, salt, pepper and paprika.
- Create 6 holes in the hash and crack one egg into each hole. Cover with a lid and cook on medium-low until the egg whites are done all the way through and the yolk is still runny.
- Scoop out the eggs and serve with a generous portion of the hash.