Low Carb Butternut Squash Hash
- 2 Tablespoons Or More Of Coconut Oil, Ghee (Clarified Butter) Or Butter
- 1 whole Large Onion, Diced
- 4 cloves Garlic, Minced
- 2 cups Peeled And Diced Butternut Squash
- 1 whole Medium Size Red Pepper, Diced
- 1 teaspoon Coarse Ground Sea Salt (or More To Taste)
- 1 teaspoon Fresh Ground Black Pepper
- 1 Tablespoon Chopped Chives To Garnish
- Preheat skillet on medium heat. Add the oil or butter. Add the diced onion and garlic, cook in the oil till the onion is translucent. Add the butternut squash then turn the heat up to medium/high. Fry the butternut squash with the garlic and onion for about 10 minutes, stirring as needed to prevent burning. Add the red bell pepper, coarse salt and black pepper. Fry for another five minutes or till the hash is browned (take care not to burn it). Garnish with the chives and a little more sea salt.
- A great addition to this dish is diced pancetta. Add it when you add the butternut squash for great added flavor. And top with a fried egg if you like!
coconut oil, onion, garlic, butternut squash, red pepper, salt, fresh ground black pepper, chives
Taken from tastykitchen.com/recipes/breakfastbrunch/low-carb-butternut-squash-hash/ (may not work)