Butternut Squash, Sweet Potato and Leek Hash

Hi friends it’s Sherrie, the girl behind With Food + Love. Autumn is in full swing and there is just so much to be excited about. The crisp cool air, warm hearty soups, hot tea and cappuccino, the beautiful root veggies at the farmers’ market, going apple and pumpkin picking, taking road trips to see the changing leaves, this butternut squash hash recipe–I mean the list goes on and on. And I really LOVE it all!

One of the best things about fall is the squash. Everywhere I look there’s squash. Squash at the markets, squash in my CSA box, squash everywhere and I love it. I truly cannot get enough of it. Today I bring you one of my most favorite brunch time recipes, this Butternut Squash, Sweet Potato and Leek Hash. It is the perfect meal to make this time of year.

Butternut squash has a lot of moisture, so don’t expect this to crisp up like a typical potato hash. But do expect this to be so tasty you just won’t want it to end {ever}. All those gooey bits of browned yummy goodness, oh my heavens! So make sure to let your squash dry out a bit before cooking (referencing step 1 and 2 of the cooking process). If you love savory breakfast like me, but you are allergic to eggs or you choose not to eat them, try this hash sans eggs. I promise the flavors are so rich and the textures are so satisfying you won’t be missing those eggs at all. Enjoy!

Butternut Squash, Sweet Potato and Leek Hash

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

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.

Author: Sherrie

Recipe type: Breakfast

Serves: 4

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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