Have your whole family fall in love with this hearty and seasonally fresh Butternut Squash, Sweet Potato and Leek Hash. It's the perfect way to start your day out right.
Ingredients
1 small butternut squash (yielding approximately 4 cups, grated)
1 medium sweet potato
2 leeks
2 tablespoons of ghee, for a vegan option try olive or coconut oil
½ teaspoon garlic granules
1 teaspoon paprika
sea salt
coarsely ground pepper
4 farm fresh eggs (eliminate for vegan option)
Instructions
Peel the sweet potato and butternut squash. Cut the squash in half and scoop out its seeds. Using a coarse grater, grate the squash and the sweet potato onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of sea salt and set aside for about 10 minutes.
While the squash and sweet potato are airing out cut the tops and bottoms off of your leeks. Wash them well because leeks can be very dirty. Peel the outer layer or two off the leek and slice into thin medallions.
In a medium sized pan (I used my cast iron skillet), heat 1 tablespoon of ghee over medium-low heat. Saute the leeks with the paprika and garlic granules, season with a pinch of sea salt and pepper. Stir the leeks occasionally and cook for about about 5-7 minutes, until they start to become translucent and browned a bit.
Then top the leeks with the butternut squash, sweet potatoes and final tablespoon of ghee. Add a bit more sea salt and pepper. Cook on low for about 5 minutes, allow the bottom side to brown a bit. Flip to hash to the other side and allow that side to brown for about 5 minutes.
Once the hash is just about done, crack the eggs over the top and cover with a lid. Remove the hash from the heat, leave it covered and the eggs will cook themselves within a few minutes.
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/butternut-squash-leek-hash/