Butternut Squash Hash Browns
Saturday, February 9, 2013
Carrie in Breakfast, Egg, Squash, Vegetable

Butternut Squash Hash Browns

You know we love our Butternut Squash around here. We usually go through one squash a week, and this time around I decided to make it for breakfast. If you're a butternut squash fan, KMW is the place for you.

I also put one of my latest favorite kitchen gadgets to use, the shredding disc on my food processor. I love that thing. Oh, I need to shred this block of cheese? 20 seconds and done. Shredded the heck out of some potatoes for this Bacon, Egg & Cheese Hash Brown Skillet. It can help you make coleslaw in no time at all. I'm a shredding machine lately, well I guess my food processor is more the shredding machine...you get it.

So get out your shredding attachment, shred up some butternut squash and make yourself some hash browns!

1 tablespoon butter
3 cups shredded butternut squash
1/4 small onion, chopped
1 teaspoon salt, plus more for egg
1 teaspoon ground black pepper, plus more for egg
1 teaspoon cayenne pepper
2 eggs (optional)
hot sauce, optional for garnish and Chipotle Tabasco is highly recommended

Heat butter over medium high heat in stove top pan. Once melted, add shredded butternut squash and onion to pan. Season with salt, black pepper and cayenne pepper and stir around. 

Cook butternut squash  mixture, stirring around occasionally or about 20 to 25 minutes or until cooked through and slightly browned. Keep an eye on it and reduce temperature to medium if needed.

Meanwhile, fry eggs in separate pan to desired doneness.

Taste to see if butter nut squash needs more seasoning and adjust as needed. Serve butternut squash hash browns with egg on top. Top with hot sauce if desired.

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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