In honor of Saint Patrick’s Day, this month’s theme for the love blog hop is #Irishlove. Not only does this include Irish-themed meals, it also includes all Irish-themed ingredients: potatoes, cabbage, Guiness beer….um……okay, that may be all the Irish ingredients I know.

We don’t cook with a ton of potatoes, but this recipe was one of our recent favorites. Cubed potatoes, sweet butternut squash, salty prosciutto, and creamy eggs.

 

Eggs and Hash
Serves 3
Quick one-pan, weeknight, vegetarian meal.

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Prep Time
15 min

Cook Time
20 min

Total Time
35 min

Prep Time
15 min

Cook Time
20 min

Total Time
35 min

Ingredients
2 tablespoon coconut oil
1 medium red onion, peel and sliced thin
1 eight-ounce package sliced mushroom
1 1/2 cups cubed and peeled butternut squash
1 medium Russet potato, cubed
1/4 cup prosciutto, sliced
1 teaspoon dried sage
1 egg, 5 whites (or 6 eggs)
Fresh spinach

Instructions
Heat coconut oil in a medium saute pan over medium heat until oil is melted melted. Add onion and cook until translucent.
Add mushrooms, squash, and potatoes. Cover and cook until potatoes and squash are tender. Stir occasionally.
Add prosciutto and dried sage.
Reduce heat to medium-low. Make 6 indentations in the potato mixture. Crack eggs in indentations. Cover and cook until egg whites are set.
When scooping out the eggs, include the hash below and surrounding it. Serve over fresh spinach.

Notes
Make this easy for yourself: look for pre-cut butternut squash and pre-sliced mushrooms. You can often find them in the produce aisle by bagged salads.

Adapted from Everyday Paleo Family Cookbook
Adapted from Everyday Paleo Family Cookbook
Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/
Wordpress Recipe Plugin by Recipe Card

 

Recipe Review:

This is comfort food at its best: simple, hot, fast, and a comfort dish you feel good about eating.

What surprised me most about it was how much flavor the dried sage and prosciutto added to the dish. You really don’t need a lot, but you definitely want to keep it in the dish because it really makes it.

Blog Hop:

As I mentioned, this post is part of the love blog hop. Throughout March, we will be posted our Irish-themed recipes and linking them together. This weekend, you can check out other recipes at the blogs of my co-hosts:

Jennifer @ Leave No Scone Unturned | @Foodie2Choux

Mary @ Franny Cakes | @frannycakesblog

Serena @ Teaspoon of Spice | @tspcurry

Susan @ The Girl in the Little Red Kitchen | @littleredkitchn

TR @ No One Likes Crumbley Cookies | @TRCrumbley

If you are a blogger and post any recipes that contain Irish-themed ingredients or Irish-themed dishes, please link up. We would love to have you!

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What’s your favorite way to eat potatoes?

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