Winter Squash Hash Browns with Slow Cooked Sunny-Side Up Eggs
- 1 Russet potato peeled and grated
- 1 honeynut squash or 1/2 small butternut squash peeled, seeded, and grated
- juice from 1/2 lemon
- sea salt
- 1/4 cup olive oil, avacado oil, or other cooking oil of choice
- 1 tbsp olive oil, avacado oil, or other cooking oil of choice
- freshly ground black pepper
- sliced chives for garnishing (optional)
- 2-3 The Farmer's Hen large eggs
- Put the potato and squash in a colander, set over a bowl. Drizzle with lemon juice and sprinkle with a generous pinch of salt, mix to coat. Let sit for 15 minutes, allowing the vegetables to release excess water. Working in batches, squeeze as much liquid as you can out of the vegetables using your hands, this will ensure that they crisp up in the skillet. Transfer to a dry bowl.
- Heat a large skillet over medium-high heat and add ¼ cup of oil. Add the grated vegetables and stir to coat them in the oil. Spread the vegetable into an even layer and cook, undisturbed, for 5-6 minutes, or until the underside starts turning golden brown. Flip the hash browns, simultaneously breaking them up into smaller pieces. Continue cooking for 8-10 more minutes, stirring periodically, until the hash browns are golden brown and crispy. Reduce the heat if the vegetables are browning too quickly. Transfer to serving plates, season with salt and pepper to taste, and sprinkle with chives, if using.
- Heat a large non-stick skillet over medium low heat and add the remaining 1 tablespoon of oil. Crack the eggs into the pan and turn down the heat if you hear any sizzling. Let the eggs cook slowly, without sizzling, over medium low to low heat, until the whites are fully set, and the yolk is still runny, 5-7 minutes. Serve with the winter squash hash browns.