Potato & Egg Spring Hash

This brunch item was a huge hit in my household. Packed with protein, carbohydrates, and healthy fats, and satisfies all your cravings. Simply, easy and delicious. Try this over your weekend for a quick breakfast that will please everyone in your house!

Ingredients

3 Onions, thinly chopped
2 Clove Garlic, minced
1/2 Butternut Squash, julienne
Potatoes, thinly chopped
10 Eggs
2 Tbsp Butter
3 Tbsp Olive Oil
Salt + Pepper to taste
1/2 teaspoon dried dill
1/2 teaspoon dried basil

Ingredients
1. Preheat oven to 350F
2. Add 2 tbsp of butter, onion, and salt. Simmer in low until caramelized. About 20-30 min.
3. Add butternut squash and season with salt, dill, basil, and salt and pepper to taste sauté on medium low heat until almost cooked through. Remove and set aside.
4. In the same pan add in the potato’s, salt, pepper, and garlic and sauté on medium high heat until cooked through. Spread around the bottom of the pan once cooled.
5. Scramble and combine eggs together in one bowl.
6. Put the squash on top of the potatoes, top with the caramelized onion and add eggs.
7. Bake for 10- 12 min in the oven. Remove and serve immediately!

Enjoy!