I hate leftovers! And while eating the same thing for dinner two nights in a row makes my nose wrinkle, I’m also not a fan of wasting perfectly good food. Which is why recipes like hash— where you can transform parts of last night’s dinner into something new and exciting—are so awesome.
Leftover roasted veggies, leftover meat, bits and pieces of onions, and a handful of kale are all you need for a stellar hash. Throw it all together into a hot skillet, season with garlic, fresh herbs, sea salt, and black pepper, and then top it off with some over-easy eggs. Just like that, leftovers become a whole new meal
To increase the protein factor of this dish, feel free to add any cooked and diced meat that you have on hand. Ham, roast, chicken breast, brisket, sausage, or steak would all work wonderfully.
1 tablespoon extra-virgin olive oil
1 Butternut Squash, peeled, seeded and cubed
2 tablespoons fresh rosemary, minced
1 bunch kale, chopped
sea salt
black pepper
4 eggs
Heat half of the oil in a large skillet over medium-high heat. Add the butternut squash, onion, garlic, and rosemary. Cook until tender, about 15 minutes. Mix in the kale and cover for 5 minutes, until wilted. Season generously with salt and pepper. Remove from the heat.
Grease a clean large skillet with the remaining half of the 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 whites should be crispy and the yolks runny. Place on top of the hash and serve hot.
Calories: 180
Fat: 11g
Carbohydrates: 13g
Sodium: 128mg
Fiber: 3g
Protein: 18g
Sugar: 3g