Ingredients
The following ingredients have 4 Servings
- 1/2 pound sugar free beef or pork bacon - I used U.S. Wellness Meats
- 1.5 cups peeled and diced butternut squash (I chopped ahead of time)
- 1.5 cups peeled and diced Japanese sweet potatoes (you can use any sweet potato variety)
- fine grain sea salt to taste
- 2 cups fresh spinach (roughly chopped)
- 3-4 eggs
- salt and pepper
- 2 tbsp chopped fresh chives
Instruction
- Heat a 10 or 12 inch heavy ovenproof skillet on the stove over medium-hi heat and preheat your oven to 400 degrees.
- Chop your bacon into 1 inch pieces and add to the heated skillet.
- Let the bacon cook until a bit crispy but not yet done, and drain off a bit of the fat, leaving enough to cook the potatoes and butternut. You can save the fat for later use if you like in a glass container.
- Put the chopped butternut squash and sweet potatoes in the skillet with the bacon and toss to coat with fat, then sprinkle salt on to taste and toss again.
- Lower the heat to medium and cover the pan (a non-matching lid is okay!) to let the potatoes and butternut soften a bit. After 2-3 minutes or so, uncover and stir to evenly brown.
- Once the butternut squash and potatoes are browning and soft, add the spinach and just toss to coat and soften.
- Remove from heat and carefully crack each egg in a different spot on top of the hash so as not to "break" the yolk. Sprinkle a bit of salt and pepper over the eggs, and put the entire skillet in the preheated oven for 5-10 minutes, depending on how well done you want your eggs cooked. I cook mine until the whites are set and the yolks are creamy.
- Check often, and, when eggs are cooked to preference, remove the skillet (carefully!) from the oven. Sprinkle a generous amount of chopped fresh chives over the top, and let sit for 5 minutes before serving.
