Paleo Summer Breakfast Hash

Recipe Description:

Gather up some of your summer bounty from the SCA or your garden and combine it into a delicious breakfast worth savoring any time of the day. Summer squash and tomatoes take a front seat in this vegetable breakfast hash. The hash is topped with eggs done any style (poached or soft boiled is best) to help you absorb the most nutrients from the veggies.

Prep Time: 12 Minutes

Cook Time: 15 Minutes

Servings: 2

Difficulty: Moderate

Recipe Ingredients:

1 tablespoon coconut oil

2 tablespoons grass fed butter (or use all coconut oil)

2 cloves garlic, minced

1/4 cup red onion, chopped

1 cup yellow squash or zucchini, chopped

1/2 cup mushroom, sliced

1 cup cherry or grape tomatoes, halved

1 cup fresh spinach, kale or chard

4 eggs, poached or soft boiled (or any style)

Unrefined sea salt and pepper

Dash of hot sauce

Recipe Instructions:

Heat a large cast iron skillet over medium heat. Add coconut oil and butter to pan. Add onion and saute until transluscent. Add garlic and saute another minute.

Add chopped squash and cook for 2 minutes.

Add mushrooms and cook for about 5 minutes or until almost completely done.

Sprinkle with salt (we prefer REAL Salt) and pepper to taste. Add dash of hot sauce. Add in tomatoes and spinach or preferred green and cook until greens are wilted.

Drain hash mixture and place on individual plates. Top each mixture with 2 cooked eggs per person.

Serve with a slice of fresh avocado!

Author: Eat Nourishing Editorial

These are recipes that we have in our real food archive, but have not yet had the opportunity to make and take a photo of. Please feel free to make them and comment. We happily accept photos of recipes that do not currently have one. Email your photo to jami at eatnourishing dot com with the recipe title as the subject. View all posts by Eat Nourishing Editorial

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Eat Nourishing Editorial

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