Butternut Squash and Potato Hashbrowns

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Butternut Squash and Potato Hashbrowns calories by ingredient
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Introduction

This baked hash brown alternative is a wonderful way to use Butternut Squash, and can be used with other squashes as well. It's a healthy alternative to very starchy potato hash browns and is great for getting a couple servings of veggies in your day! This baked hash brown alternative is a wonderful way to use Butternut Squash, and can be used with other squashes as well. It's a healthy alternative to very starchy potato hash browns and is great for getting a couple servings of veggies in your day!
Number of Servings: 10

Ingredients

    1 Medium Butternut squash, peeled and grated
    3 Medium potatoes, peeled and grated
    1 onion, sliced paper thin and chopped a bit
    1-2 tbsp Olive Oil
    1 tsp salt

Directions

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.

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