Squash and Greens Hash with Fried Eggs | PC.ca

Squash and Greens Hash with Fried Eggs

A spoon serves fried eggs over sautéed greens and cubed squash from a pan

PC Organics Butternut Squash Chunks

Squash and Greens Hash with Fried Eggs

A well-stocked freezer is key for busy cooks, and this superfast supper is the ultimate case in poi...

A well-stocked freezer is key for busy cooks, and this superfast supper is the ultimate case in point. Frozen pre-chopped leafy greens and butternut squash require zero prep work, so you can pull this satisfying meal together in just 20 minutes.

  • Level: Easy
  • Preparation: 5 mins
  • Ready in: 10 mins
  • Serves: 2
  • Dish Type: Vegetarian, American
  • Season: Spring
  • Course: Main
  • Main Ingredient: Butternut Squash
  • Calories

    161 cal

  • Total Fat

    10 g

  • Saturated Fat

    2 g

  • Sodium

    465 mg

  • Total Carbohydrate

    12 g

  • Dietary Fiber

    2 g

  • Sugars

    3 g

  • Protein

    7 g

Squash and Greens Hash with Fried Eggs

A spoon serves fried eggs over sautéed greens and cubed squash from a pan

PC Organics Butternut Squash Chunks

  • Calories

    161 cal

  • Total Fat

    10 g

  • Saturated Fat

    2 g

  • Sodium

    465 mg

  • Total Carbohydrate

    12 g

  • Dietary Fiber

    2 g

  • Sugars

    3 g

  • Protein

    7 g

How to make

Ingredients

  • 4 tsp (20 mL)

    PC®Organics 100% Pure Sunflower Oil
  • Half

    Onion, finely chopped
  • 1 cup (250 mL)

    PC®Organics Butternut Squash Chunks, frozen
  • 2 cups (500 mL)

    PC®Organics Kale, Spinach and Collard Greens Chopped Leafy Greens, frozen
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1/4 tsp (1 mL)

    Hot pepper flakes
  • 2

    PC®Organics Free-Range Large Brown Eggs

How to make

  • Step 1

    Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add onion and frozen squash; cook, stirring often, until softened and golden, 4 to 5 minutes.

  • Step 2

    Add frozen greens, salt, black pepper and pinch hot pepper flakes; cook, stirring often, until greens are heated through, 5 to 6 minutes. Divide among serving plates. Set aside.

  • Step 3

    Wipe out skillet. Heat remaining 2 tsp oil in same skillet over medium heat. Crack eggs into skillet and sprinkle with remaining hot pepper flakes; cook until whites are set but yolks are still runny, or to desired doneness, 4 to 6 minutes. Serve over squash mixture.

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