Butternut Squash and Baby Potato Hash with a Poached Egg
Servings 1
Equipment
- Large cast iron skillet
- Wide, Medium Saucepan
Ingredients
- ¾ cup butternut squash diced
- ¾ cup tiny baby potatoes
- ½ small sweet yellow onion chopped
- 1 clove of garlic slivered
- 1 tbsp olive oil
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked black pepper to taste
- 1 cup baby spinach
- 1 tsp vinegar for the poached egg
- 1 egg
Instructions
- Preheat the oven to 400 degrees. Coat a cast-iron skillet with olive oil cooking spray.
- Season the butternut squash, baby potatoes, onion, and garlic slivers with olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste; toss to coat evenly.
- Pour into the prepared cast-iron skillet.
- Roast for 10 minutes.
- Flip veggies with a spatula, then roast for 20 minutes, flipping every 5 minutes, until golden brown and fork-tender.
- Remove from the oven and add the spinach to the skillet, stirring gently for a minute or two, until wilted.
- Meanwhile, heat 1 ½ inches of water and 1 teaspoon of white vinegar in a wide. medium-sized saucepan and bring to a simmer.
- When you remove the veggies from the oven, break 1 egg into a small ramekin.
- Once the water is simmering, stir with the bottom of your slotted spoon clockwise to create a swirling motion.
- Quickly and carefully slide the egg into the water.
- Cover and turn the stove off.
- Poach until the whites are firm and the yolks are still runny, 3 minutes and 45 seconds to 4 minutes.
- Remove the egg using a slotted spoon and drain a bit over the pan.
- Serve the butternut squash and baby potato hash in a bowl topped with the poached egg.
- Season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!!!