Butternut Squash + Sweet Potato Hash

Makes About 3 Servings

  1. Heat a large skillet over medium heat with 2 Tbsp.olive oil

  2. Add onion, and sauce until onion becomes translucent, about 5-8 minutes.

  3. Add diced squash and sweet potato, and cook about 10 minutes, stirring every minute or so (some browning/burnt edges is good!)

  4. Add about 3 Tbsp. water to the skillet, and cover with a lid. Allow mixture to steam for a few minutes.

  5. Continue to saute about 10 more minutes, and check for doneness by poking with a fork or taste testing. (If vegetables are still hard, you can steam mixture with a couple Tbsp. water again, and continue to sauté. If mixture is fairly soft, just continue to sauté).

  6. Add paprika and fresh thyme once mixture is mostly soft, and continue to cook until completely soft.

  7. Add garlic powder as well as salt + pepper to taste once mixture is soft, and sauté about 30 seconds.

  8. Add balsamic vinegar, and cook 1 more minute, stirring consistently, allowing vinegar to deglaze the pan and thicken.

  9. Serve in bowls topped with choice of runny eggs, goat cheese, parmesan, fresh herbs (thyme, parsley, etc!), sliced avocado, hot sauce, hot honey, etc. — Get creative!

    ***Note: Add more oil if the contents of the hash are sticking too much to the pan. The balsamic vinegar added in the last step should deglaze the pan for you at the end, and steaming with water half way through should so the same. This meal is great for breakfast, lunch OR dinner, and I make it for all three!

Video - joegomez.net

Ingredients

Food
1 small butternut squash, peeled + diced
2 medium to large sweet potatoes, diced
1 large onion (red, sweet, white), diced
2 Tbsp. olive oil
2 tsp. paprika
1 tsp. garlic powder
1 Tbsp. fresh thyme
1 Tbsp. balsamic vinegar
Salt + pepper to taste
For Serving (Optional): Eggs, sliced avocado, fresh herbs (such as chopped parsley or more thyme), crumbled goat cheese, grated parmesan, hot sauce or hot honey, etc.

Tools
Large skillet with a lid
Cutting board

Time
15 minute prep
30 minute active cook time

Dietary
Vegan, gluten-free, paleo, dairy-free, nut-free, refined-sugar free

Venzi’s Notes

I’ve been making hash since I learned how to cook. It’s the easiest meal to whip up, and it tends to be inexpensive. Though hash is commonly associated with breakfast, I actually tend to make it more for week-night dinners! It’s fairly quick, it’s healthy, it’s filling, and you can change up flavor combos for different tastes. I love it, my husband loves it, and our bank account loves it.

My favorite way to eat hash for any meal is with runny egg, goat cheese and avocado! I love the creamy, saucy situation the goat cheese and the yolk create together. However, if you’re vegan, you may have to get a little more creative. Try using the hash as a topping for a grain bowl! Serve that deliciousness over a big bowl of brown rice, barley, or quinoa with a whole bunch of herbs! The hash is also delicious over a big salad with a balsamic vinaigrette. Or try adding a pinch of chili powder in with the paprika, trade in some cilantro for the thyme, and serve it as a taco filling. Pack your leftovers for lunch (if you have any!).
 

 

Photos