Paleo Breakfast Veggie Hash With Eggs

You can substitute the squash with whatever vegetables you have handy or in the freezer.

2 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 cup sweet white onion, chopped
1 cup yellow squash, chopped
1/2 cup mushroom, sliced
salt and pepper
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
4 eggs, poached or cooked any style

Heat large non-stick skillet over medium heat. Add olive oil to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.

At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.

While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.

To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.

This is nice served with a side of bacon, and some avocado.

Adapted from Marycat at Food.com