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Squash Hash with Kale and Baked Eggs

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Recipe photo courtesy of David Prince

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Source: Martha Stewart Living, October 2015
Total Time Prep Servings

Ingredients

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  • Western_Alyssa
    15 NOV, 2015
    This recipe was delicious for a leisurely brunch although we adjusted the vegetable amounts to fit into a 10-inch cast iron pan. We also cooked the onions at a slightly lower temperature before adding the garlic. It makes enough for two as a main dish or four if you're serving anything on the side.
    Reply
    • aeburdet
      13 MAR, 2017
      I made the portions exactly as required in recipe and was worried about putting it in my 10 inch cast iron pan since it filled it. But when it roasted it did reduce down, so it worked out. So with the original amounts it was enough for the three of us ( I have a husband and 22 yr old son- so they eat more). I did 6 eggs - 2 per person. I like your idea of doing the onion a bit longer than the garlic. I also thought the carrots could have gone in 5 min earlier than the squash.

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