Ingredients

• 1/2 cup Butternut Squash, Diced
• 1/2 cup Potato, Peeled, Diced
• 1/4 cup Onion, Diced
• 1/4 cup bacon bits
• 1 egg
• 1 tsp chili powder or chili flakes
• 1 tsp dried or fresh herbs (rosemary and thyme recommended)
• 2 tsp salt (and a lil extra)
• 1 tsp fresh cracked pepper (and a lil extra)
• 2 tsp neutral cooking oil
• 1 tsp bacon fat or butter

Instructions

1. Heat a pan to medium-high, then add 2 tsp neutral cooking oil
2. Add diced onions, and let them sizzle until it smells good
3. Add squash and potatoes, and toss/mix contents. Let it cook, stirring every 2 minutes, until tender. If the ingredients start to brown before the squash and potatoes are tender, add 1 tbsp of water (this will steam up, aid cooking, and prevent from burning)
4. Once the potatoes and squash are tender, add 2 tsp salt, 1 tsp chili powder, 1 tsp herbs (chopped if using fresh), and 1 tsp fresh cracked pepper. Mix/toss well.
5. Add 1/4 cup bacon bits, and mix well. Plate the contents, and return the pan to heat.
6. Add 1 tsp bacon fat or butter, spread it evenly, and add 1 egg. Lower heat to Medium
7. Add a little salt and pepper to the egg, and cook until it's reached desired doneness.
8. Once done, remove from pan and serve on top of the hash! Enjoy with your favorite sauce :)