Yellow Squash Hash

Breakfast isn't just for the morning! The yellow squash adds a earthy sweetness and a depth of flavor that plays well with the egg. I have done the eggs poached or over easy and both are equally flavorful way to start or even end the day. This adjust very easily to feed many or two!

copyright catmacera2012

 



1 md sized yellow squash, diced
4-5 new potatoes, cleaned and diced
1/4 c fresh basil, finely chopped
1/8 c fresh parsley, finely chopped
1 small onion finely diced
2 cloves of garlic, minced
s/p
evoo
butter
eggs


In a large skillet melt together 2 tbsp of oil and 2 tbsp butter over md/hi heat. Add in onion and garlic, saute for 5-7 minutes.

Add in potatoes, toss to coat adding more oil if needed. Cook for 7-9 minutes over md heat. Stir often to prevent burning. Add in  squash and if needed a little more oil. Continue to cook, letting the the potato and squash take on a nice golden color, about 15-20 minutes.

Remove from hear add in basil and parsley. Serve with egg of choice and toast.