Notes
- Substitute finely crumbled goat cheese or feta cheese for Parmesan cheese if desired.
- Substitute a pinch of smoked paprika for hot pepper flakes if desired.
Butternut Squash & Shallot Hash with Fried Eggs
Ingredients
Hash
1 tbsp olive oil
1/2 cup chopped shallots
1/3 cup diced pancetta
1 red pepper, chopped
1 tbsp finely chopped rosemary
1 butternut squash, peeled, seeded, and cubed
1/4 tsp salt & pepper
1/2 cup low-sodium chicken broth
1 tbsp butter
1 tbsp apple cider vinegar
1 tbsp honey
1/4 cup parmesan, grated
2 tbsp finely chopped fresh chives
Fried Eggs
2 tbsp butter
4 egg
1/4 tsp salt & pepper
Nutritional Facts
Amount Per Serving
420 Calories
Fat
23 g
Saturated fat
10 g
Sodium
780 mg
Sugar
13 g
Protein
16 g
Carbohydrate
38 g
Directions
-
Heat oil in large skillet set over medium heat; cook shallots, pancetta, red pepper, rosemary and hot pepper flakes for 3 to 5 minutes or until vegetables start to soften and pancetta starts to brown.
-
Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown. Stir in broth, butter, vinegar and honey.
-
Cover; cook for 6 to 8 minutes or until liquid is absorbed and squash is tender. Sprinkle with Parmesan and chives.
Fried Eggs
-
Meanwhile, melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper.
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Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook until done as desired. Divide hash among 4 plates. Top each serving with fried egg.