"Butternut squash hash browns with shredded spinach, topped with eggs & a sprinkle of pomegranate seeds.
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Butternut Squash Hash Browns With Eggs & Shredded Spinach
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Butternut Squash Hash Browns with Eggs & Shredded Spinach
Ingredients:
1 - 2 TB. of olive oil (or butter)
3 cups of grated butternut squash
1 shallot minced
3 eggs
salt & pepper to taste
a handful of spinach shredded into thin strips
2 - 3 TB. of pomegranate seeds
Direcions:
Peel a small butternut squash and grate (using a grater or food processor) to make three cups
Put the olive oil in a medium skillet and lightly saute the shallot until golden
Add the three cups of grated squash to the pan and cook for about ten minutes until tender
Gently stir in most of the spinach strips (reserve a little for the top)
With a spoon make three 2" circular spaces in the squash so the pan is visible, then drizzle a little oil into them
Crack the eggs into each of the three spaces, and add the remaining spinach strips to the pan
Cook on medium/low heat until the white are opaque and firm and the yolks are still runny
Add salt & pepper to taste
Garnish with the pomegranate seeds
Serve and enjoy!