Butternut Squash and Potato Hash Browns

With seasonal flavors and a slight natural sweetness from caramelized butternut squash, this is sure to be everyone's favorite fall breakfast dish.

Butternut Squash Hashbrowns.jpg


  • 2 (325 g) small russet potatoes, peeled, cut into large chunks
  • ½ (325 g) small butternut squash, peeled, cut into large chunks
  • 2 Tablespoons extra virgin olive oil, plus additional if desired
  • 2 teaspoons kosher salt, optional


  1. Fit the Food Processing Work Bowl with the Large Shredding Disc and secure the lid.
  2. Shred the potatoes and butternut squash by feeding the chunks through the small or large food chute depending on the size of chunks.
  3. 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.
  4. 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.