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Butternut Squash and Potato Hash Browns

With seasonal flavors and a slight natural sweetness from caramelized butternut squash, this is sure to be everyone's favorite fall breakfast dish.

  • Total Time25 Minutes
  • Yield
  • DifficultySimple
Butternut Squash Hashbrowns.jpg

Dietary Interests

Vegan, Vegetarian
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Submitted by

Vitamix

Ingredients

  • 2 325 g small russet potatoes, peeled, cut into large chunks
  • ½ 325 g small butternut squash, peeled, cut into large chunks
  • 2 Tablespoons extra virgin olive oil, plus additional if desired
  • 2 teaspoons kosher salt, optional

Directions

    1. Fit the Food Processing Work Bowl with the Large Shredding Disc and secure the lid.
    2. Shred the potatoes and butternut squash by feeding the chunks through the small or large food chute depending on the size of chunks.
    3. Once all have been shredded, place into a large bowl and toss to incorporate. Heat a large 12" (30cm) non-stick pan over medium heat.
    4. Add the oil, followed by the potato/squash mixture, spreading out evenly and uniformly. Sprinkle with salt if desired and cover, cooking for 4-6 minutes per side until golden brown and cooked thoroughly.
Only Compatible With
Food Processor Attachment
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Nutrition

1 serving (100 g)
Calories 110
Total Fat 5g
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 2g
Protein 2g
Sodium 640g
Saturated Fat .5g

Chef's Note

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