Last summer we had the privilege of visiting some friends at their Adirondack Camp on a secluded lake in upstate New York. We had the added privilege of being there at the same time as their sister and her friend, the chef, from New York City. We left a pile of potatoes and other assorted veggies on the counter and went to bed, only to wake up the next morning to a mouthwatering breakfast. The creative chef had combined all of those veggies into a delicious hash and topped them with a layer of cracked eggs cooked to perfection.
Fast forward to Presidents' Day weekend. Our fresh veggie stash is low, but we are desperately trying to make our way through the pile of butternut squash and potatoes from our garden that are still hanging on but will probably go bad soon. Having tired of butternut squash soup, I woke up one morning and decided to replicate that Adirondack treat with these stashed root veggies and some eggs from our neighbor.
The result was a savory breakfast that combines the best of the diner (think salty home fries) with the fresh local flavor that comes from cooking with ingredients sourced right from your garden (or your neighbor's chicken barn). Save this recipe for a weekend crowd and put as many eggs as you can fit on top! You could also experiment with other root veggies you have on hand (carrots, beets, parsnips).
1/2 large butternut squash - peeled, seeded, and cubed
2 large potatoes - peeled and cubed
1/2 white onion, diced
1-2 cloves garlic (to your preference)
1/2 tsp paprika
1/4 tsp dried oregano
1 T fresh parsley
Salt and pepper to taste (sea or flake salts is great sprinkled when served)
Par boil the potatoes and squash for about five minutes either in boiling water on the stove top or in the microwave. Drain.
Meanwhile, heat a large skillet with olive oil or vegetable oil to medium temperature; add onions and saute for about 3 minutes. Add garlic and saute one minute more. Add paprika and oregano and a dash of salt and pepper.
Add about a tablespoon more oil then add potatoes and squash. Allow the veggies to saute for about 10 minutes (you actually want to let them brown so you can stir every few minutes but not constantly).
Once the veggies are fairly tender and starting to lightly brown, create 3-5 divots (like little bowls) with your spoon. Crack an egg into each spot, cover, and let cook for 5-10 minutes (depending on whether you like your eggs runny or hard).
Sprinkle with parsley, salt, and pepper. Serve!