Farmer's Market Veggie Hashbrowns

This past weekend, we went to the farmer's market and had my favorite breakfast dish—Potatoes O'Jones. Yum. I have vowed to recreate this wonderful dish because it makes such good use of a variety of vegetables.

Ingredients

½ small (1-2 lb.) butternut squash, ½-inch dice
2 Yukon gold potatoes, ½-inch dice
¼-½ favorite color bell pepper, sliced ¼-inch thick
½ sweet onion, medium dice
3 large garlic cloves, finely chopped
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
1 cup mixed greens (kale, chard, collard, etc.), chopped
1 green onion stalk, chopped
Salt and pepper, to taste

2 slices bacon per person (or hold the bacon for a vegetarian breakfast)
2 egg whites per person

In a large skillet, heat up some olive oil and add the squash, potatoes, and onion. Cook on medium for 10-15 minutes, covered, until tender. Add a bit of water to help the steaming process of the squash and potatoes, if necessary. Mix in the bell pepper, garlic, thyme, and greens. Add a bit of water and steam the greens for 8 minutes. Off the heat mix in the green onion and keep skillet covered. Fry up the bacon in a small skillet. Set aside on a paper towel. Scramble the egg whites. Serve.