Butternut Squash and Potato Hash Browns [Food Processor Attachment]
With seasonal flavors and a slight natural sweetness from caramelized butternut squash, this is sure to be everyone's favorite fall breakfast dish.
This is for the Food Processor Attachment only
Ingredients
- 2 small (325 g) russet potatoes, peeled, cut into large chunks
- ½ medium (325 g) butternut squash, peeled, cut into large chunks
- 2 Tablespoons (30 ml) extra virgin olive oil, plus additional if desired
- 2 teaspoons kosher salt, optional
Directions
- Fit the Food Processing Work Bowl with the Large Shredding Disc and secure the lid.
- Shred the potatoes and butternut squash by feeding the chunks through the small or large food chute depending on the size of chunks.
- Once all have been shredded, place into a large bowl and toss to incorporate. Heat a large 12" (30cm) non-stick pan over medium heat.
- Add the oil, followed by the potato/squash mixture, spreading out evenly and uniformly. Sprinkle with salt if desired and cover, cooking for 4-6 minutes per side until golden brown and cooked thoroughly.
Chef's Notes
- Fresh chopped herbs like rosemary or thyme can be added to the mixture for a hearty flavor, or top with chopped chives when serving.