A Summery Breakfast

Holy produce, Batman! This week’s box had MORE pickling cucumbers (I already have one batch of pickles in the fridge… and I don’t even like pickles!), regular cucumbers, three summer squashes, one gigantic zucchini, a head of romaine lettuce, a bunch of arugula, four potatoes, three peaches, a pint of blueberries, and three beets. Can you believe this is a small box? I can only imagine what the large CSA box looks like!

I’ve been cooking up a storm, making things like slaw and “noodles” out of all of the squash, but this morning I was in a rush and wanted something quick to make that could get some of this produce in my belly!

Serves one.

  • 1 small summer squash
  • 1 tbsp minced garlic
  • 1 dash black pepper
  • 1 dash smoked paprika
  • 1 dash cilantro
  • 1 egg
  • 1 tbsp olive oil, divided use

Using a cheese grater, grate the squash. Squeeze grated squash in a paper towel to remove some of the moisture. Put half of the olive oil in a skillet on medium heat. When the garlic is aromatic and starts to become golden, add all remaining ingredients except for egg and the rest of the oil.

Sautee to incorporate all ingredients together, then let sit on medium heat for 2-3 minutes or until the squash starts to brown. Flip the squash and cook again until the rest of the squash is golden. Remove from pan and set hash aside.

Fry the egg in the remaining oil and serve with the hash.


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