Butternut Squash and Kale Hash

Serves: 1
Prep Time: 10 minutes
Cook Time: 15 minutes

• 1/4 butternut squash, shredded
• 1/2 onion, diced
• 1 clove garlic, minced
• 4 kale leaves
• 1/2 tbsp. olive oil
• 1 egg
• 1/2 tsp. cumin
• 1/2 tsp. garlic
• 1/4 tsp. chili powder
• salt and pepper to taste

Instructions

1. Begin by carefully peeling your 1/4 butternut squash with a vegetable peeler. Once it has been peeled, use a food processor attachment or shredder to shred the squash. Once shred, place a paper towel in a large bowl and pour the butternut squash into the bowl. Cover the butternut squash with another paper towel and press the excess liquid from the squash.
2. Dice one half onion and onion. Then, de-stem the kale and cut into bite sized chunks
3. Preheat a skillet with 1/2 tbsp. olive oil to medium high heat.
4. Add the onion, garlic, and butternut squash to the skillet. Allow to cook for ~10 minutes, stirring every few minutes to avoid burning.
5. After the butternut squash begins to brown like hash browns, add the chopped kale and stir occasionally until wilted (~3-4 minutes).
6. Crack an egg over the top of the kale and butternut squash and lower the skillet heat to medium low. Cover the skillet and steam cook the egg until the whites have cooked.
7. Enjoy!