I made this hash for my boyfriend and it was so good when I snagged a bite that I craved it for my own breakfast the next day!Lemon Taco Breakfast HashServes: 1

• 4-5 radishes
• 1/4 cup onions
• 3/4 medium yellow squash
• 1.5 cup raw red kuri squash (or winter squash of choice)
• 1/3 lemon
• handful of spinach
• salt free taco seasoning (Frontier brand)

For the hash, dice the radishes, onions, yellow squash, and winter squash. Add the winter squash to a large pan sprayed with nonstick spray. Cook on a low/medium heat until the squash begins to soften and lightly brown. Once soft, add the other 3 veggies to the pan. Squeeze 1/3 lemon into the pan and cook for 2-4 minutes until everything is softened. Add a handful of spinach and no salt added taco seasoning and cook until the spinach wilts. (I bought the taco seasoning from iherb.com. I love this brand of seasoning! You can use the code GIK407 at checkout to receive $10 off). Serve!I served mine with chicken baked in braggs liquid aminos, topped with sriracha and yellow mustard. And some avocadoooo.