earthboundfarmearthboundfarmRecipes / Mains / Kale and Butternut Squash Breakfast Hash
Servings: 4 servings
| Active Time: 20 minutes
| Total Time: 35 minutes
This hearty Chopped Kale Breakfast Hash combines nutrient-packed kale, sweet butternut squash, and savory shallots with perfectly cooked eggs. Served straight from the pan, it’s the perfect breakfast or brunch dish to fuel your day with seasonal flavors.
10 oz Earthbound Farm Organic Chopped Kale
2 cups butternut squash, diced into small cubes
1 large shallot, thinly sliced
3 cloves garlic, minced
5 large eggs
2 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp ground cumin
Salt and pepper to taste
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced butternut squash and season with salt, pepper, smoked paprika, and cumin. Sauté for 8-10 minutes, stirring occasionally, until the squash is tender and golden brown. Add the shallots and garlic, and cook for another 2 minutes, until fragrant.
Add the chopped kale to the pan, drizzle with the remaining 1 tbsp of olive oil, and season with salt and pepper. Sauté for 4-5 minutes, stirring frequently, until the kale is wilted and tender.
Using a spoon, make 5 wells in the vegetable mixture in the skillet. Crack an egg into each well, sprinkle with a pinch of salt and pepper, and cover the skillet with a lid. Cook for 5-7 minutes, or until the eggs are cooked to your liking (for runny yolks, aim for 5 minutes).
Remove from heat and serve the hash directly from the skillet. Optionally, garnish with fresh herbs or a sprinkle of parmesan for extra flavor.
