Nothing says comfort food as a big breakfast! We love a big breakfast once in a blue moon in our house and this past Sunday was one of them. Sleeping in and enjoying a hot cup of coffee then letting the aroma’s of bacon and other goodies fill the air! One of the items has to be a good hearty hash! I hope you will try this simple dish that you can put together in no time (30 minutes). Have it by itself, put a fried egg on top and a little cheddar and BOOM! Breakfast! This dish is versatile enough that it can go with any meat side for dinner as well! Enjoy it however you like!
Here’s what you will need:
- 8 oz baby white or gold potatoes (1 inch in diameter)
- 2 Cups butternut squash peeled, chopped into 1/2 dice
- 8 oz. Cremini mushroom chopped into 1/2″ dice
- 1 Medium Red Onion medium diced
- 2 cloves of garlic (smashed and chopped)
- 1 tsp Cajun seasoning
- 1 TBSP fresh rosemary or Thyme, (I used Rosemary)
- 1 tsp dry Italian Herbs
- Olive Oil
- Salt and Pepper
Additions you could add: (Optional)
- jalapeño small dice
- Red, Yellow or Red Bell pepper Medium dice
- cherry tomatoes at the end to just blister the skin a bit
Pre-heat oven to 425° while you dice all your items. Toss the butternut squash in a little olive oil in a bowl and season with salt and pepper. On a small sheet tray lined with foil and a little olive oil lay out your butternut squash and space so they don’t touch. Place in the preheated oven and roast until tender and a knife pierces easily )about 15 minutes).
At the same time, place the potatoes in a sauce pan and cover with water, add a Tablespoon of kosher salt to the water. Place a lid on it and over medium high heat bring to a boil then reduce to a simmer and cook until a knife inserts easily into the potato. Drain the potatoes and set aside to cool a bit. Once cooled enough to handle cut each potato in half.
While both the potatoes and squash are cooking in a large non-stick skillet add 2 TBSP olive oil and over medium high heat add your diced mushroom and red onion and any addition items you may choose. Season with salt and pepper and sauté until browned and soft and set aside
Toss the potatoes in a dash of olive oil, Cajun seasoning, dry Italian herbs and salt and pepper.
In another large skillet or the one you used to cook the mushroom and onions in (I prefer cast Iron for this step) add 2 more TBSP olive oil to the skillet and over medium high heat add the potatoes cut side down and let brown nicely, once they have a nice browned color move the potatoes to one half of the skillet and place the squash in the other empty half. (add a little more olive oil if need) brown squash nicely and then add in the mushroom and onion mix and toss in the fresh chopped rosemary and toss. Season with salt in pepper to taste if needed or otherwise enjoy!
I love this dish as a great side with just about anything, Breakfast with a fried egg (pictured below), Dinner or even by itself topped with some cheddar cheese, sour cream and green onion!