I’m a huge fan of this recipe for Breakfast Hash. It’s warm, hearty, filling and packed with nutrients.
This is one of the easiest ways to serve butternut squash and kale to the kids without getting any complaints! Love it when they ask for seconds…
The egg on top is fun and pretty, and it adds a nice serving of protein to get the day started right. You could also enjoy this hash for lunch or dinner, the leftovers are especially delicious! Enjoy
1 tablespoon olive oil
1 Butternut Squash, peeled, seeded and cubed
½ yellow onion, chopped
2 teaspoons Garlic, minced
2 tablespoons fresh rosemary, minced
1 cup kale, chopped
sea salt and black pepper
4 eggs, over easy
Heat the oil in a large skillet. Add the butternut squash, onion, garlic and rosemary. Cook over medium-high heat until tender. Mix in the kale and continue to cook until wilted. Season generously, with salt and pepper. Remove from heat.
Grease another skillet with olive oil and place over medium-high heat. Individually, crack the 4 eggs into the hot skillet and do not stir. Season with salt and pepper and cook untouched for 2 minutes. The white should be crispy and the yolk runny. Place on top of the hash and serve hot. Enjoy!
Calories: 151
Fat: 9g
Carbohydrates: 11g
Sodium: 326mg
Fiber: 2g
Protein: 8g
Sugar: 4g