Breakfast Hash

Butternut Squash with Feta, Spinach and Rosemary Hash: a breakfast staple. It’s simplicity at its finest. Our Breakfast Hash is made using only simple and clean ingredients, like butternut squash, spinach and onion, with a hint of rosemary. While traditionally served as a side dish, our Breakfast Hash is more than substantial enough to eat as a complete breakfast—though it pairs beautifully with eggs and bacon. You may even find yourself craving it for dinner. Simple ingredients that you can pronounce Can be eaten as a breakfast, entrée, or shared as a side dish Butternut squash is a great source of fiber and beta-carotene Gluten-free Vegetarian This product has been lab tested with an extended shelf life and will have a minimum of two years to consume until its expiration date. Important WARNING for California Residents Ingredients Breakfast Hash INGREDIENTS: (notice how many you can pronounce!) Onion, Dried Butternut Squash, Feta Cheese (Pasteurized Milk, Cultures, Salt, less than 1% Enzymes), Dried Carrot, Garlic, Dried Potato Flakes, Extra Virgin Olive Oil, Spinach, Rosemary, Sea Salt, Dried Thyme, Dried Oregano, Black Peppercorn CONTAINS: Milk FAQS Wait... butternut squash? Ours is a fresh take on the classic breakfast hash, and we include butternut squash in place of potatoes (though there is a small amount of potato). With you experience the flavor and texture (and health benefits) that butternut squash adds to this dish, you'll understand why!  Can I eat this for lunch or dinner? Yes. We highly encourage eating the Breakfast Hash as a lunch, dinner, or as a side dish to pair with your own ingredients. Pair it with eggs and have breakfast for dinner—you'll be the envy of your campsite. Cooking Directions Breakfast Hash Directions X Tear pouch open and REMOVE oxygen absorber. X Add a little less than one cup (250ML) of BOILING (yes, boiling) water to bag. X STIR and reseal. HANG OUT for 15 minutes. Think about how big the universe is. X OPEN. STIR AGAIN. EAT. SMILE. X Rehydration will take LONGER at higher altitudes.