Fall Hash Brown Breakfast Skillet

Ingredients:

  • 3 tablespoons grass-fed butter or extra-virgin olive oil

  • 1 large squash any type, we used butternut and celebration squash, medium dice

  • 2 cups shredded potato about 4 potatoes

  • 1 red or yellow pepper diced

  • 1 small onion diced

  • 2 garlic cloves minced

  • 2 cups of loosely packed spinach

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon paprika

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon black pepper

  • Pinch red pepper flakes

  • 3 or 4 eggs

Instructions:

  • Preheat oven to 350°F.

  • In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.

  • Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.

  • Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.