Butternut Squash Hash Browns – a delicious recipe with butternut, egg, vegetable oil, ground pepper, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel the squash. Deseed with a spoon. Grate with a cheese grater.
2
Optional. You can leech some of the moisture of the squash. Salt the grated squash and mix. Let sit for a few minutes then squeeze out the excess moisture with hands. I didn't try this for this particular recipe, it wasn't necessary, but I do it with potato hash browns sometimes.
3
Scramble the egg.
4
Mix the egg with the squash. Season with pepper.
5
Heat the vegetable oil to med-high in a shallow frying pan.
6
Form the mix into palm-sized patties.
7
Fry until golden brown on each side.
8
Optional. Dust hash browns with a little brown sugar.
9
I haven't tried this yet, but next time I'm gonna top the patties with caramelized onions.
125
kcal
Calories
13
g
Fat
3
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 butternut squash (or any squash), 1 egg, vegetable oil for frying, ground pepper, and more.
Yes, Butternut Squash Hash Browns falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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