Squash Breakfast Hash

Directions

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Peel the honeynuts then cut in half lengthwise and scoop out the seeds. Cut the squash into ½” cubes and add to a large bowl.
3. Toss with ½ teaspoon salt, a few turns of black pepper, and 2 tablespoons of olive oil. Transfer the squash to the prepared baking sheet and cook until tender, about 30 minutes, flipping halfway through.
4. Peel the potato and cut into ½” cubes. Add to a bowl filled with ice water and swish around to release the starches. Drain the potatoes and dry them off with a tea towel.
5. Heat the canola oil in a frying pan over medium heat and add the potatoes. Cook for 8-10 minutes, tossing occasionally, until golden brown. Season with ½ teaspoon salt and place in a mixing bowl.
6. Dice the onions and add to the pan. Add the garlic and stir, then cook for 5-7 minutes, until translucent. Meanwhile, finely chop the salami and add to the pan.
7. Cook until the salami is dark and a little crispy.Add the cooked squash and potatoes to the pan and gently stir to combine everything together. Cook for a few minutes so the flavors meld and everything warms through.
8. In a separate pan, heat a tablespoon of olive oil over medium heat and add an egg. Season with salt and pepper to taste and cover the pan for 1-2 minutes, until the white on top of the egg cooks. (You can also use a poached egg if you prefer).
9. Serve the hash with the egg on top.