Sweet Potato and Squash Hash

2 large sweet potatoes, diced

1 whole kabocha or butternut squash, diced

1 red onion chopped

2 cloves garlic chopped

3 cups spinach

3 cups kale

8 eggs

salt and pepper

1 tsp dried oregano

1 tsp dried thyme

Heat 1 tablespoon olive oil in large skillet over medium heat.   Add onion; season with a sprinkle of salt and pepper.  Cook until soft and slightly brown, about 5 minutes.  Add garlic, thyme, and oregano.  Cook 1 more minute.  Add sweet potatoes and squash; season with 1 tsp coarse salt and pepper.  Add ½ cup water and cover  pan with lid.  Let cook for 15-20 minutes, stirring occasionally, until vegetables are soft.  Add spinach and kale and cook until wilted, about 3 minutes.  Add more salt and pepper if necessary.  Remove pan from heat until ready to serve.  Can be made up to this point in advance.  Place hash in Tupperware in refrigerator until ready to serve. 

Cook eggs over-easy in another pan.  Season each with salt and pepper. 

Placed 1 or 2 cooked eggs on top of each serving of hash. 

Delicious!