Butternut Squash and Potato Hashbrowns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Medium Butternut squash, peeled and grated3 Medium potatoes, peeled and grated1 onion, sliced paper thin and chopped a bit1-2 tbsp Olive Oil1 tsp salt
Slice onion in paper thin slices, and chop slightly. Put into a medium bowl. In a separate medium bowl, grate potatoes and butternut squash. Add salt, allow to sit 5 minutes, then squeeze out any liquid with hands. Transfer squash and potato mixture to the bowl with onions. Drizzle on olive oil, mix well.
Preheat oven to 425F. Spray baking pan and create mounds with the hash brown mix. Bake for 15 minutes. Turn the temperature down to 350F, flip hash browns and press down. Bake for a further 45 minutes, flipping once after about 30 minutes. Hash browns should be slightly crispy on the outside and tender on the inside. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user CECHANDLER.
Preheat oven to 425F. Spray baking pan and create mounds with the hash brown mix. Bake for 15 minutes. Turn the temperature down to 350F, flip hash browns and press down. Bake for a further 45 minutes, flipping once after about 30 minutes. Hash browns should be slightly crispy on the outside and tender on the inside. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user CECHANDLER.
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 239.4 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.4 g
- Protein: 2.0 g
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