Place chopped squash and parsnip in an even layer on a microwave safe plate, and cook on high in the microwave until heated through, but still firm to the touch (5 minutes).
Cook bacon over medium heat in a large cast-iron (or nonstick) skillet until crispy (10 – 12 minutes). Lower the heat if needed to keep the bacon from burning. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of bacon fat from the skillet.
Return the skillet to medium-high heat. Add the squash and parsnips to the skillet along with a pinch of salt and cook, stirring occasionally, until golden on most sides (5 to 6 minutes). You’ll want to let the veggies cook undisturbed for 1 – 2 minutes, then toss, stir, and repeat. Avoid moving the veggies around too much in the pan.
Add the onion to the skillet, season with salt and pepper, and cook, stirring occasionally until tender (about 3 minutes). Stir in the garlic and red pepper flakes, and cook until fragrant (30 seconds). Move the veggies to one half of the skillet. Place olive oil in the other half of the skillet. Let the oil warm for a moment, then add the sliced kale and a small pinch of salt—stirring to combine. Cook, stirring occasionally, until the greens wilt (2 to 3 minutes). Take the skillet off the heat, stir in the vinegar and cooked bacon, and season to taste with additional salt and pepper.
To serve, divide hash between 4 small plates and top each with a fried egg and a scattering of torn parsley leaves.
- 3/4 pound peeled butternut squash, cut into 1/2-inch dice
- 1/2 pound peeled parsnip, cut into 1/2-inch dice (or use all butternut squash)
- 8 slices bacon, cut crosswise into thick slices
- 1/2 small onion, chopped
- Morton Fine Himalayan Pink Salt
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 6 ounces (1 small bunch) kale, stems removed and leaves sliced thin
- 1 teaspoon apple cider vinegar
- Fried eggs, for serving
- Tom parsley leaves, for serving