Fried Egg with Butternut Squash Hash

  • 2 cups butternut squash, grated
  • 2 cups russet potatoes, grated
  • 2 Tbls olive oil
  • salt and pepper to taste

Start by prepping the butternut squash and potatoes. I find it easiest to cut the top and bottom off the squash first, then carefully cut the skin off by slicing down the side of the squash. Once the peel has been removed cut the squash into quarters removing the seed and strings from the center. For grating, I personally like to use my food processor but if you don’t have one grab your grater and get to work. Once the potatoes and squash are grated, mix them well.

Heat a few tablespoons of oil in a large skillet. Add hash in an even layer. Cook for 5 minutes and flip, cooking another 5 minutes on the other side. Once the hash browns have browned nicely, turn down the heat to low to keep warm while you fry the eggs.

Serve hash with eggs on top. Sprinkle with salt and pepper. Enjoy!