Butternut Squash Hash Browns With Eggs & Shredded Spinach

"Butternut squash hash browns with shredded spinach, topped with eggs & a sprinkle of pomegranate seeds. #goodmorning #sundaybrunch #eggs #farmtotable #farmfresh #feedfeed #grownyc #cookinglight #thenewhealthy #healthyliving #eattherainbow #eatingwelleats #realsimple #bonappetit #f52grams #delicious #breakfast #brunch"
-- @lorindabreeze

Butternut Squash Hash Browns with Eggs & Shredded Spinach


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


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!