Eggs over Breakfast Hash
This is a Chez Val original. Easy. Adaptable to vegan diets by adding tofu or just omitting the sunny side egg. Delicious!
1/2 bag hash browns or grated potatoes
1/2 cup butternut squash, diced
1-2 stalks celery, diced
1/4 cup onion, diced
1-2 cups spinach leaves
1/2 cup tomatoes, diced
Chives, diced
3-4 Eggs
1/4 cup water
olive oil
In a saute pan, add hash browns, butternut squash, celery, and onion. I add 1/4 cup water to the pan and cook for 5 minutes, stirring occasionally. Then add 1 tsp olive oil and brown over low heat for another 5-10 minutes.
Steam spinach in a covered bowl with a splash of water in the microwave for 1 minute. When done, carve out a spot in the hash saute pan to add the spinach. Continue heating over low.
Cook eggs as desired. Runny yolks are especially nice with this dish so sunny-side-up or over-medium work well.
Place hash, spinach on a plate. Add eggs and tomatoes on top. Finally, top with chives.
1/2 bag hash browns or grated potatoes
1/2 cup butternut squash, diced
1-2 stalks celery, diced
1/4 cup onion, diced
1-2 cups spinach leaves
1/2 cup tomatoes, diced
Chives, diced
3-4 Eggs
1/4 cup water
olive oil
In a saute pan, add hash browns, butternut squash, celery, and onion. I add 1/4 cup water to the pan and cook for 5 minutes, stirring occasionally. Then add 1 tsp olive oil and brown over low heat for another 5-10 minutes.
Steam spinach in a covered bowl with a splash of water in the microwave for 1 minute. When done, carve out a spot in the hash saute pan to add the spinach. Continue heating over low.
Cook eggs as desired. Runny yolks are especially nice with this dish so sunny-side-up or over-medium work well.
Place hash, spinach on a plate. Add eggs and tomatoes on top. Finally, top with chives.
