Fall Hashbrown Breakfast Skillet

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 Onion, small
  • 1/2 tsp Onion powder
  • 2 cups Potato
  • 2 cups Spinach, loosely-packed
  • 1 Squash, large

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Paprika
  • 1 Pepper, red or yellow
  • 1 Pinch Red pepper flakes
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 3 tbsp Butter or extra-virgin olive oil, grass-fed

Found on lexiscleankitchen.com

Description

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

Directions

• 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.