Kabocha Hash

So I’m baaaack!!!! My parents came to town last week. =D Aaaaaallllll the way from the other side of the world. And when my parents are here it means… Dodgy Chinese food time…

They stayed at this hotel in Queens, NY. And a few steps from that hotel is this Chinese supermarket with a typical Chinese buffet that would get a “D” rating for a restaurant. It’s really not a place one would sit in and have a nice meal and chat with friends. My parents only eat there because it’s fast, easy, and CHEAP!!! All about convenience. Well, and cheapness, of course.

The reason I call it dodgy is because, one, the reason above. And two, look at the food…….

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Oilllllllll!!!!!!! My food was swimming in oil. I don’t even think my food can swim. More like… drowned. Submerged…

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Aaaaanyways! I’m back to being healthy and making my weird food! Today was another rainy day. Actually it’s been raining for the past couple of days. But today was FREEEEZING! I’ve been frozen since yesterday. It feels like I’m like a whole turkey. It takes awhile for me to defrost…

So this morning I need to eat warm breakfast! Something other than oatmeal lol. So I checked the fridge and I still have tons of kabocha! So! I’ve decided to make a nice plate of kabocha hash.

Kabocha Hash

Kabocha Hash

Ingredients
1 cup shredded kabocha
2 slices bacon, diced
1 shallot, diced
1/2 red pepper, diced
1 big crimini mushroom, diced
1 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 egg

serves 1
1. Cook diced bacon  over medium-high, until the fat seeps out and the bacon begins to brown.

2. Once bacon is half way cooked, add the diced red pepper, shallots, and kabocha. Mix together then cover to help steam the sweet potato and cook it quicker.

3. After about 6-8 minutes of cooking, add in the mushrooms, garlic powder, smoked paprika, and salt and pepper. Mix well, cover again and let cook for about 7-9 minutes.

4. Once everything is nice and toasty, use a spoon to press a spot into your hash mixture, crack your egg, then add about a tablespoon of water to the pan and cover to help steam the eggs until the egg is done according to your preference.

5. Transfer to plate, and nommmmmm!

If you don’t really eat spicy, you can reduce the amount of paprika, or not use it at all. This is pretty spicy to me. Which is perfect for today’s weather! And I love spicy. It made me warm in the morning. Ha!

Bon appétit!

Nutrient Count:
Calories: 240
Total Fat: 9 g
Protein: 17 g
Carbs: 16 g
Fiber: 3 g

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