I have found a love for breakfast foods again. Recently I’ve added eggs back in and haven’t had any issues which makes me SO happy. Also, I love poached eggs.
This morning I had a serious craving for curry chicken but wanted hash browns…and I have a butternut squash begging to be eaten. It looked so sad and forlorn by itself on the counter! So I surfed the web, combined a bunch of recipes, and came up with this!
Potato & Butternut Squash Curry Hash
- 2 med red potatoes
- 1/2 med butternut squash
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
- dash of white pepper
- your choice of cooking oil
Peel & grate your potatoes & squash into a med sized bowl. Sprinkle a bit of salt, mix and let sit while you prep other ingredients.
Measure out remaining spices, salt, & pepper. Set aside.
Using your hands squish the potato/squash to remove excess starch/liquid. I don’t get it “dry” but leaving ALL the starch in is too much.
Once you’ve removed a bit of that liquid add your spices and mix WELL with your hands. A spoon won’t cut it here. The curry and cumin will start to change the color of the potatoes and squash. Mmmmm.
Turn the heat up to med high and cover with lid vented on one side. Let it cook for 4-5mins before moving it. It’s getting a nice crispy side! After the 4-5mins use a spatula to check for crispness and if it’s getting crispy carefully flip them over (if not give it a few more minutes).
Let the hash cook uncovered now so you can watch it. I usually let it cook 2-3mins more, and then flip/move them a bit to get some of the insides out and crisp them up too. The whole process usually takes me about 15mins.
When done plate and serve up with your favorite egg! This morning I topped mine with a poached egg (I use the whirlpool technique here), and a serving of home fermented sauerkraut. Yum. Even the kids enjoyed it! Buuuuuut my kids are weird!