Yield 1 serving
Welcome fall with this quintessential fall hash for breakfast or dinner!
Warm the seeds in a non-stick skillet over medium heat with a sprinkle of salt while you prepare the rest of the ingredients. Toss a few times and cook until crispy, about 6-7 minutes.
Remove the seeds from the skillet and set aside.
Add the butternut and ham to the skillet and raise the heat to medium-high. Cook until they start to carmelize tossing every minute or two.
Add the kale to the skillet with a splash of water and cover. Cook for about 5 minutes until the squash softens.
Remove the cover and cook until the water evaporates. Be sure to scrape all the yummy bits from the bottom of the skillet, so they incorporate into the dish. This will also help keep the white from sticking.
Pour the egg white into the skillet right on top. Let it cook for a minute, then toss, scraping the bottom and breaking up the larger bits. Repeat this until the egg white cooks to your liking. I enjoy mine a little overdone.
Transfer the hash to a plate. Sprinkle with the seeds and drizzle with Sriracha.
Courses Breakfast, Dinner
Serving Size entire recipe
Amount Per Serving
% Daily Value
Total Fat 7 g
Total Carbohydrates 36 g
Dietary Fiber 4 g
Sugars 10 g
Protein 35 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by GreenLiteBites at https://greenlitebites.com/fall-breakfast-hash/