BUTTERNUT SQUASH KALE HASH

Butternut Squash Kale Hash image

Number Of Ingredients 10

3 tablespoon Unsalted Butter
2 cups Sweet Onion, sliced
3 cloves Garlic Clove minced
2 cups Lacinato Kale, thinly slice
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 pound Butternut Squash, peeled, seeded and grated
1/8 teaspoon Nutmeg
1 tablespoon Grapeseed Oil
4 Eggs, large

Steps:

Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium,; cook, stirring often until onion is camrelized, about 10 minutes; add garlic in final 2 minutes. Add kale, salt, and pepper. Cook, stirring, until kale has wilted, about 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add remaining 1 1/2 tablespoons butter to skillet; cook until lightly browned, about 1 minute. Add squash and nutmeg; spread in a thin, even layer. Cook, without stirring until deeply bronwed on bottom, about 5 minutes. Gently stir; cook,without stirring, for 1 minute. Gently stir in onion mixture; remove from heat.
Heat oil in large skillet over high heat. Break eggs in skillet; cook for 3 minutes for sunny side up or desired doneness.Divide hash among 4 plates. Top with eggs.