Potato hash is synonymous with the all American breakfast. It’s a standard on many diner menus and in breakfast cafes. There is something very comforting in a nice warm and crispy potato hash. In recent years however, chefs have adapted variations that make the lonely potato jealous. There are as many varieties as there are in existence root vegetables. Butternut Squash Hash has been a popular dish among many chefs lately.
This recipe for Butternut Squash Hash works well due to the texture and flavors of the squash among other things. There is a reason why butternut squash has become so popular on the fall table across the U.S. It is very consistent in quality, and has a very approachable texture and flavor. It is also easy to work with and is very versatile. This recipe helps cut the pure starchiness of simply potato hash and the potato helps cut the overt sweetness of the squash.
The other ingredients for Butternut Squash Hash
Pumpkin seeds are an obvious choice. These work well with winter squashes for a reason. The nuttiness compliments and accentuates the fall flavors of the squash itself. The asiago cheese gives a salty, buttery, and tangy compliment to the dish. And the scallion gives it a fresh savory contrast. We like to use both olive oil and butter here to move the sear into a caramelization on the fruits.
Here are some other suggestions for you to consider with this dish:
- Consider adding bacon, pancetta, salted ham, or prosciutto in the beginning to render and crisp alongside the starches. If you do decide on this, cut back on the oil to prevent the end product being too oily.
- Add caramelized onion to accentuate the sweet flavors. Shallot also works wonderfully.
- Add another tuber variety, such as celery root, turnip, kohlrabi, daikon radish, or parsnip. You can also add another squash such as turban, acorn, delicatta, etc.
- You could also add firm pears or apples to caramelize and sweeten the dish.
- Add dominant herbs to really kick off fall flavors- rosemary, thyme, savory, parsley, lovage.
- Add wilted kale, spinach, or chard for a one pan dish.
- Add cream or thickened dairy for a dense texture. Alternatively add meat stock to enrichen if serving with a roast.
Other Dishes to use Butternut Squash Hash as a starting point?
These hash brown style tubers work excellently for a base for many other proteins and dishes. They are not relevant for breakfasts only. Of course, a poached egg with hollandaise would shine, but here are a few more ideas:
- Add a poached egg, but in lieu of hollandaise, add a braised meat such as short rib and the braising liquid for a great brunch meal. This is a popular dish on many brunch menus in nice restaurants.
- Add grilled sausages to the sautee for a protein.
- Serve with roasted meats, such as lamb, chicken, or pork.
- Serve with hearty grilled fish. Think mahi mahi, swordfish, mackeral, or marlin.
- Serve smaller portions alongside, or inside an omelette.
- Serve simply with ketchup, or a jazzier version.
Butternut Squash Hash
Equipment
Ingredients
- 1 pound Butternut squash peeled and dice into 3/4 inch cubes
- 1 pound Russet potatoes diced into 3/4 inch cubes
- 2 tbsp Olive oil
- 2 tbsp Butter
- .5 tsp Sea salt
- .5 tsp Black pepper ground
- 3 tbsp Scallion chopped
- 2 tbsp Pumpkin seeds roasted and salted
- 2 ounces Asiago cheese optional, pecorino, romano, or similar
Instructions
- Prep the ingredients. Chop the scallion.
- Dice the potatoes and squash into cubes, about 3/4 inches. If you wash the potatoes, make sure to dry them well.
- In a large saute pan, heat the olive oil on high. When lightly smoking add the potatoes and squash. Add the butter, then give it one toss or stir. DO NOT OVERSTIR! allow them to roast in the pan. lower the heat to medium, then after about 5 minutes, toss again. Toss minimally until browned and cooked. If you flame is weak, or if they start to stick, you can finish in an oven if needed. When cooked through, season with salt and pepper.
- Remove and pour into serving dish. Add shaved cheese, scallion, and pumpkin seeds. Bon appetit!
