Squash Latke with Beef Patty & Egg

Ingredients

• ½ Butternut Squash (medium, peeled, cut in half, de-seeded & grated)
• 3 Eggs (divided)
• Sea Salt & Black Pepper (to taste)
• 1 tbsp Avocado Oil (divided)
• 225g Extra Lean Ground Beef
• 1/2 cup Baby Spinach
• ½ Tomato (sliced)
  

Directions

1. Combine the grated squash and one-third of the egg in a large bowl. Mix well to combine, then add salt and pepper to taste.
2. Warm a large pan over medium heat and add half of the oil. Form the latkes with approximately one cup of the squash mixture and add them to the pan, pressing down until they are approximately 3/4-inch thick. Cook for five minutes on each side, or until browned, then remove from the pan and set aside.
3. In the same pan, add the remaining oil. Form the ground beef into even-sized patties, approximately 3/4-inch thick. Add them to one half of the pan and cook for seven minutes on each side.
4. Add the remaining eggs into the other half of the pan and cook until the whites are set and the yolks are cooked to your liking.
5. Place the squash latke on a plate and top it with the spinach, fried egg, sliced tomato, and beef patty. Enjoy!