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squash hash

Prep Time: 10 minutes              Total Time: 20 minutes            Servings: 4
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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From our health guide

This dish brings together so many flavorful veggies to put a healthy twist on your traditional hash. Simply swapping out just a few key ingredients lets you enjoy all the things you love about hash but in a healthier way.
- Firefly’s Health Guides
Great Source of:

Vitamin A



Great source of:

Vitamin A



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6 large eggs
1 onion, minced
3 cloves garlic, minced
½ cup extra virgin olive oil
2 cups kale, chopped
3 Tbsp lemon juice
1 ¼ lbs butternut squash, peeled and cut into ½ inch pieces (great source of fiber)
½ cup cilantro, chopped
1 ¼ cups carrots, chopped (great source of vitamin A)
Salt and pepper (to taste)
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cooking tools

Cast iron pot or pan
Cutting board
Stirring spoon
Small bowl
Measuring cups
Measuring spoons
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Set oven to 425°.
Whisk lemon juice, ⅓ cup olive oil and cilantro together in a small bowl.
Heat remaining olive oil in a cast iron pot or pan over stove on medium-high heat.
Sauté onion and garlic for 3 minutes.
Add squash, carrots, salt and pepper.
Roast in oven for 10 minutes. Stir mixture and continue roasting until squash and carrots are soft, about 10-15 minutes.
Mix in kale and ¼th of the lemon juice and cilantro mixture. Roast for another 7 minutes.
Crack eggs over mixture and season with salt and pepper. Bake until egg whites are cooked but yolks are still runny, about 10 minutes.
Drizzle remaining lemon juice and cilantro mixture over top, serve and enjoy!

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