Butternut Squash Breakfast Hash
Servings 2
Ingredients
- Extra virgin olive oil
- 4 cups butternut squash cubed
- 6 slices of bacon cooked and crumbled
- Generous 1/2 cup red onion chopped
- 2-3 cups kale stems removed and chopped
- 2 eggs
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
- Add the butternut squash and onion. Cook for 8-10 minutes, or until they soften.
- Then, add in the kale. Cook just until it softens, a few minutes.
- Sprinkle with crumbled bacon and stir.
- Lower heat to keep the skillet warm.
- In a small pan, cook eggs to your preference. Then, place them on top of skillet, season with salt and pepper, and serve.