This is a colorful and scrumptious twist on hash browns. Butternut squash or any vibrant winter squash take the place of potatoes and are cooked with crisp, colorful bell peppers and fresh scallions. This pairs perfectly with tofu scramble and toast for a hearty breakfast.
Butternut Squash Hash Browns [Vegan, Grain-Free]
- 2 tablespoons extra virgin olive oil
- 4 cups cubed butternut squash (about 3/4-inch cubes)
- 1 large red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small serrano pepper, thinly sliced
- 3 scallions, thinly sliced, green and white parts separated
- 3/4 teaspoon sea salt, or to taste
- 1 1/2 teaspoons grapeseed or avocado oil
- 1 tablespoons thinly sliced or minced fresh sage (optional)
- Fully heat the olive oil in a large, deep cast iron or other stick-resistant skillet over medium heat. Add the squash, bell peppers, serrano, white part of the scallions, and salt and cook while stirring occasionally (don’t overmix) until squash is crisp-tender, about 12 minutes.
- Sprinkle with the grapeseed or avocado oil and (if using) sage, increase heat to high, and cook while stirring occasionally (don’t overmix) until squash is tender and browned as desired, about 8 minutes. Stir in the green part of the scallions.
- Adjust seasoning, and serve.
- Butternut Squash