Veggie Hash & Fried Eggs

Eggcellent any time of day. Enjoy the hash on it's own as a delicious side dish.
Yield: 4 Servings 


  • 3 tablespoons olive oil
  • 1 small onion - diced
  • 1 (20 oz.) package Olivia’s Organics Butternut Squash – chopped small
  • 1 apple - diced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sriracha
  • 1 (5 oz.) package Olivia’s Organics Baby Kale - rough chopped
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 4 eggs


  • Add the olive oil to a large sauté pan over medium heat. When heated, add the onion and butternut squash. Sauté for 10 minutes. Add the apple, apple cider vinegar and siracha, and sauté for another 5 minutes. 
  • Add the kale and combine. Cover the pan and steam for 2 minutes. Remove lid and continue to cook until all vegetables are soft. Season with salt and pepper.
  • In a separate sauté pan, add the butter and fry the eggs to your liking. Poached eggs are also good.
  • Plate the vegetable hash on individual serving dishes and top each with an egg.