Kale and Butternut Squash Breakfast Hash

Imagine this. You're doing the Whole30® program (and maybe you are) meaning you have already eliminated gluten, grains, sugar, and alcohol. Then, you decide to do the autoimmune protocol which also eliminates nuts, seeds, eggs, and nightshades. You wake up on Day 1 and realize you can't eat eggs. You can't eat eggs for breakfast.

What are you going to eat? Seriously.

During my first Whole30 in October, I ate a lot of eggs. Eggs scrambles, sunny side up, boiled, on top of sausage, mixed with veggies, eggs on top of eggs. When I decided to embark on my second Whole30 with autoimmune protocol, I didn't know what in the world I would eat for breakfast.

My breakfast history has changed drastically over the past several years. I was the cereal eater. I was the no-breakfast-for-me eater. I was occasionally the fast-food-biscuit-with-sausage-and-egg eater. Later, I switched to oatmeal for breakfast. Or homemade granola with fruit. Eggs were only for special occasions and weekends. Then, of course, there was my love affair with eggs during my first Whole30. And now...it's leftovers, stew, cold steak and veggies, or a vegetable hash with sausage (at least for now).

Normally, my breakfast veggie mixture doesn't change. I like to keep it simple. But with a broken oven this past week or so, I stared at my butternut squash trying to decide what to do with it. I knew I couldn't roast it like this balsamic roasted squash dish. So, armed with only a frying pan and a stove burner, this hash was born. It's simple, it's adjustable, it's delicious with avocado, and probably even more delicious with sunny side up eggs. Oh how I miss eggs... (Update: Yep, best with eggs if you can consume them. See new pics with eggs.)

Kale and Butternut Squash Hash

serves 4

What you need: 

2 cups chopped butternut squash, 1/4 inch cubes (1/2 of a large squash or a whole small)
2 - 2 1/2 cups chopped kale (or 1 1/2 - 2 cups frozen)
1/2 med yellow onion, thinly sliced
2 cloves garlic (or 1/2 tsp granulated garlic)
1-2 tbsp coconut oil  or bacon fat
1/4 - 1/2 tsp rosemary OR cumin (use rosemary for AIP)
salt and pepper, to taste (omit pepper for AIP)
squeeze of a lemon
Optional: breakfast sausage, bacon, or pancetta

How To Make:

Prep:
Peel and chop the butternut squash. Remove the seeds and cut the butternut squash in half, then half again. Using a large knife, slice off the skin, similar to this video. Remove kale from stems and roughly chop. Thinly slice or dice the onion and mince the garlic.

Make:
If using bacon (or other meat), cook the meat, remove from pan, and set aside. Heat coconut oil (or bacon fat) in a large frying pan or cast iron skillet over med heat. Add onions and saute for several minutes until they begin to soften. Adding more oil if needed, add butternut squash and spices to the pan. Stir occasionally and cook for 8-10 minutes until squash has browned and softened. Add the kale and garlic. Continue cooking for 2-4 minutes, stirring occasionally, until kale has wilted. Add a squeeze of lemon, stir and serve.

Optional additions: Add cooked sausage, pancetta, or bacon to the hash if you wish. Serve with chopped avocado or top with fried eggs. Cook eggs directly in hash by making a few holes in the veggies and dropping in your eggs. Cover pan until eggs are cooked as desired.

Got more kale? Make these No-Fuss Kale Chips.

If you can eat eggs (or even just the yolks), check out this idea for Fried Egg in an Avocado.

That's not butternut squash in the center. That's a beautiful egg yolk.

Shared at: Paleo AIP Recipe Roundtable, Fight Back Friday, Allergy Free Wednesdays

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