Now, not knowing what a “small butternut squash” really meant, we purchased a butternut squash that turned out to be much larger than necessary for that recipe. What did we do all the leftovers? Well, for nearly two weeks, it’s been sitting in a plastic container in our fridge. Finally, this morning I said for perhaps the 10th time in the past two weeks, “we need to find a way to use that butternut squash.” And Brent’s response was perfect: what about a hash?
We also had plenty of leftover shredded white sweet potato, onions, and bell peppers. So, here’s is my latest variation on breakfast hash.
- 2 tablespoons Ghee
- 3 cups Butternut Squash, diced
- 4 cups shredded white sweet potato (diced would be great too, ours just happened to be shredded from our experimental lasagna)
- 1 large red bell pepper (approx. 1-1.5 cups)
- 1 cup onion (I used one and a half small yellow onions)
- Salt and pepper to taste
- Heat the Ghee in a large skillet over medium-high heat.
- Sauté the onion and butternut squash for about 2-3 minutes, until the onion is nearly translucent.
- Add the shredded white sweet potato and continue sautéing for 1-2 minutes, stirring constantly.
- Add the red bell pepper and continue sautéing and stirring for another 2-3 minutes or until the sweet potato is cooked through (it should change color from bright, starchy white to a dull ivory, almost like onion just before turning translucent).
- If you want to add a little seasoning, like salt and/or pepper, sprinkle a pinch over the dish during the last minute or two of cooking.
- Serve hot or cold.
Here are a few pictures of the process:
I think this new breakfast hash was really successful! I made a lot of it so we could portion it out for breakfast for at least a few days this week. We’ve been eating so many scrambled eggs and egg muffins this month, Brent and I are looking forward to this change of pace.
You could easily use regular sweet potato, shredded or diced, and of course toss in green or yellow or orange bell peppers if you like/have them laying around.
Lately, our grocery store has had very few regular sweet potatoes in stock and [oddly] has had lots of white sweet potatoes at the same price per pound of the few regular ones on the shelf. So, we’ve bought more white than regularly the past couple of weeks. However, there’s no flavor difference that I can tell. But I will say, I think the white sweet potato prevents the whole dish from getting too orange. I would have loved to toss in a green bell pepper for more color vibrance, but we simply didn’t have one on hand.
One final note: We love for our food to have a little heat, but I am well aware of my own lack of understanding in applying spices. If I’m not following a recipe, and Brent is too busy to lend a hand, I won’t experiment with that domain. This butternut squash and white sweet potato breakfast hash is naturally sweet and could easily support a little kick–so jazz it up for yourself.
And let us know what you think! What spices would you add?