1 tbs tub margarine
3 cups shredded butternut squash
1/4 small onion, chopped
1 tsp salt, plus more for egg
1 tsp ground black pepper, plus more for egg
1 tsp cayenne pepper
2 eggs (optional)
hot sauce, optional for garnish and Chipotle Tabasco is highly recommended, or alternatively caramelised onion to top with
Heat margarine over medium high heat in stove top pan. Once melted, add shredded butternut squash and onion to pan. Season with salt, black pepper and cayenne pepper and stir around.
Cook butternut squash mixture, stirring around occasionally or about 20 to 25 minutes or until cooked through and slightly browned. Keep an eye on it and reduce temperature to medium if needed.
Meanwhile, fry eggs in separate pan to desired doneness.
Taste to see if butter nut squash needs more seasoning and adjust as needed. Serve butternut squash hash browns with egg on top. Top with hot sauce or caramelised onion if desired. *Kiss My Whisk*