Potato-Butternut Hash
This savory and satisfying potato-butternut hash recipe is a must-try for any brunch lover. Get ready to fall in love with its bold flavors and aroma!
Ingredients
- ½ baking potato grated (~100g)
- Chunk of raw butternut squash grated (~100g)
- 1 teaspoon 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
Instructions
- 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.
- Soak up some of the moisture from the grated potato and butternut squash by pressing over top.Chunk of raw butternut squash
- Mix the grated potato and squash together, fluffing them up.
- Heat a skillet over medium-high heat. Add the oil and let it melt and coat the bottom of the pan.1 teaspoon coconut oil or fat of your choice -- olive oil
- 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.½ baking potato, Kosher salt and pepper
- 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.
- I removed the hash after it cooked about 5 minutes, letting some bits brown and crisp up.
Nutrition
Calories: 162kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 9mgPotassium: 796mgFiber: 3gSugar: 3gVitamin A: 10631IUVitamin C: 27mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!