by DC2 on 01/23/14
- Butternut squash, use your leftovers. You need 6 cups of (cooked) cubed squash
- 1 red onion, chopped
- 1 green peppers, chopped*
- 1 jalapeno pepper seeded, deveined & finely chopped (optional)
- ½ bunch parsley, finely chopped
- 1 bunch green onion, finely chopped
- 1 tablespoons garlic, finely minced
- 1 bunch kale, ribs removed (about 2 cups loosely packed)
- 1 cup grated cheddar cheese
- 1 cup cubed ham, turkey or pastrami (if using)
- 2 tablespoons olive oil
- salt & pepper
- red pepper flakes (optional)
- *Recommend green pepper rather than red as when combined with the butternut squash the ingredients get too sweet.
- Preheat oven to 375 degrees
- Heat a large fry pan over medium on the stove top with 2 tablespoons olive oil. Add the onions & peppers. Season them lightly with salt & pepper and a pinch of red pepper flakes (optional). Just stir occasionally and cook for about 4-5 minutes.
- Add the following ingredients; garlic, butternut squash, ham, parsley & green onions, season again lightly with salt & pepper. Cook for 2-3 minutes more, stirring to combine the flavors. It doesn’t need to be cooked here because you’re going to finish it in the oven.
- Make a well in the middle of each helping. Crack an egg into a separate bowl (you want to make sure the yolk stays intact) and carefully pour it into the hash. Season the top of the egg with salt & pepper & repeat with remaining dishes. Top with a bit of cheese. Bake in the oven for 15-18 minutes.