Instant Pot Butternut Squash Hash
['1/2 cup 1/4-inch-cubed butternut squash', 'Kosher salt and freshly ground black pepper', '1 teaspoon olive oil', '1 onion, roughly chopped', '1 bell pepper, roughly chopped', '1/2 teaspoon paprika', '1/2 teaspoon chili powder', '5 rosemary needles, minced', '1 garlic clove, minced', '2 large eggs']
In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.”
Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick-release the pressure and serve.
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