Squash Hash with Kale and Eggs
Think a meatless hash sounds like no fun? Think again! This Squash Hash with Kale and Eggs will have you loving every minute of fall, especially at breakfast time.
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Makes: 4 servings
Ingredients
- ½ cup extra-virgin olive oil, divided
- 3 Tbsp freshly squeezed lemon juice
- ½ cup coarsely chopped parsley
- Coarse salt and freshly ground pepper
- 1 small onion, minced
- 2 cloves garlic, minced
- 4 cups butternut squash cubes (½-inch pieces)
- 1 ½ cups chopped carrots (½-inch pieces)
- 2 ½ cups coarsely chopped kale
- 4 large eggs
Instructions
- Pre-heat oven to 425 degrees.
- In a small bowl, whisk together ¼ cup plus 2 tablespoons oil, lemon juice, and parsley and sprinkle with salt and pepper.
- In a large skillet (cast iron if possible), heat remaining 2 Tbsp olive oil over medium-high heat.
- Cook onions and garlic for about 3 minutes, stirring occasionally.
- Add squash and carrots to skillet and season with salt and pepper. Transfer skillet to oven and let roast at 425 degrees for 20-25 minutes, until golden. Stir once, halfway through.
- Stir kale into squash mixture, with ¼ cup parsley dressing. Return skillet to oven for 7 minutes.
- Form four wells in squash mixture and crack eggs into wells. Place skillet back in oven and roast Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and let bake until egg whites are set but yolks remain runny, 4 to 6 minutes.
- Serve hash, drizzled with more parsley dressing.
Notes
- Recipe adapted from Martha Stewart Living.
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