Butternut Squash-Kale Hash


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 3 tablespoons unsalted butter
  • 2 cups sliced sweet onion (from 1 medium onion)
  • 3 cloves garlic, minced
  • 2 cups thinly sliced lacinato kale (from 1 bunch kale)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1-lb.-10-oz. butternut squash, peeled, seeded and grated (about 3 cups)
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon grapeseed oil
  • 4 large eggs


  1. Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium; cook, stirring often, until onion is caramelized, about 10 minutes; add garlic in final 2 minutes. Add kale, salt, and pepper. Cook, stirring, until kale has wilted, about 3 minutes. Transfer to a plate.

  2. Increase heat to medium-high. Add remaining 1 1/2 tablespoons butter to skillet; cook until lightly browned, about 1 minute. Add squash and nutmeg; spread in a thin, even layer. Cook, without stirring, until deeply browned on bottom, about 5 minutes. Gently stir; cook, without stirring, for 1 minute. Gently stir in onion mixture; remove from heat.

  3. Heat oil in a large skillet over high heat. Break eggs into skillet; cook for 3 minutes for sunny-side up or to desired doneness.

  4. Divide hash among 4 plates. Top with eggs. 

  • Active:
  • Total:

  • Put an egg on it: When you crave something savory, try superfood veggies topped with a crispy fried egg.
  • Yield: 4

Nutritional Information

Calories per serving: 282
Fat per serving: 17g
Saturated fat per serving: 7g
Cholesterol per serving: 209mg
Fiber per serving: 4g
Protein per serving: 9g
Carbohydrates per serving: 26g
Sodium per serving: 569mg
Iron per serving: 2mg
Calcium per serving: 139mg
Robin Bashinsky