Butternut Squash and Baby Potato Hash with a Poached Egg
Pam - For the Love of Cooking
tiny baby potatoes
small sweet yellow onion
of crushed red pepper flakes
Sea salt and freshly cracked black pepper
for the poached egg
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 and crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
Pour into the prepared cast iron skillet.
Place into the oven and roast for 10 minutes.
Flip veggies with a spatula then continue to roast for another 20 minutes or so, making sure to flip with a spatula 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.
While the veggies are roasting, 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 at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
Quickly and carefully slide the egg into the water.
Cover and turn stove off.
Poach until whites are firm and 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!!!
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