Adventures in Healthier Eating with 2 Kids and a Picky Husband

Potato-Butternut Hash

5 WWPP Posted by 4 years ago 2 Comments

I have been cooking up a storm lately but unfortunately, the time to share my adventures has been limited. I photographed 2-3 more ideas since last Wednesday but I’m sharing the most recent one I made Saturday because, well, it was AWESOME!

I happened to have a half of raw potato — it’s a long story that has something to do with this, don’t ask.

Anyway, I was just going to dice the potato for breakfast but then I thought back to when I grated the butternut for this salad. I still had some raw squash and the idea of mixing it with potato seemed like a great idea.

It was!

There’s really nothing to this hash and it was amazing!

(Although I was the only one who thought so.)

8 year old making a face at breakfast

That’s the 8-year-old making a face at the small amount I gave him to try.

The 2-year-old wasn’t as disturbed. He tried his “one bite” and went back to his cereal and egg.

2 year old eating breakfast

The 8-year-old needed a bit more convincing.

trying breakfast

He was not impressed.

not liking breakfast

Potato Butternut HashHe’s just being a silly kid because this was really yummy, better then anything I’ve ever gotten at a diner, and even better with a dab of ketchup.

Oh well, more for me! (I just keep telling myself he’ll like it when he’s older.)

Anyway, here’s what I did.

  • 1/2 baking potato, grated (~100g)
  • Chunk of raw butternut squash, grated (~100g)
  • 1 tsp coconut oil or fat of your choice — olive oil, butter, bacon fat, etc. (I just love the flavor coconut oil adds)
  • Kosher salt and pepper

Grate the potato and squash. I don’t have a picture of the grater but I used the larger side that I normally use for soft cheeses.

Butternut Potato hash - grated

Soak up some of the moisture from the grated potato and butternut squash by pressing over top.

Butternut Potato hash - soak up moisture

Mix the grated potato and squash together, fluffing them up.

Butternut Potato hash - fluff

Heat a skillet over medium-high heat. Add the oil and let it melt and coat the bottom of the pan.

Add the grated potato and squash to the skillet. Spread it out so it cover the pan, sprinkle with salt and pepper, and let it cook for 1-2 minutes.

Potato Butternut Hash - cooking

Flip it in sections allowing some chunks to stick together.

I cooked mine alongside a large bacon bit omelet I was making for me and the boys.

Potato Butternut Hash - cooking breakfast

I removed the hash after it cooked about 5 minutes, letting some bits brown and crisp up.

Potato Butternut Hash - finished cooking


Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
170 5g 3g old: 3 new: 5
Sugar Sat Fat Carbs Protein
3g 4g 30g 3g


See other recipes using: butternut squash, potatoes

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There are 2 comments so far. Join in on the conversation.


    February 4, 2014

    Oh dear! This looks dangerously scrumptious. I went to a nearby "wine bar" this weekend and had their signature dish "squash lasagna". Have you ever had anything like that? It's GORGEOUS. If you can recreate that recipe I will mail you a thank you card and you have my word! It has cheese baked over a layer of spaghetti squash, then what seems like a layer of goat cheese/blue cheese/herby goodness on top of what I guess is butternut squash.. So.. Good... This recipe reminds me of it and tempts me to break out the squash and get to cookin'. Well done. ;)


      February 4, 2014

      I do! Not sure if it's the same but squash in "lasagna" is fabulous!