Butternut Squash and Potato Hash Browns [Food Processor Attachment]

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


  • 2 small (325 g) russet potatoes, peeled, cut into large chunks
  • ½ medium (325 g) butternut squash, peeled, cut into large chunks
  • 2 Tablespoons (30 ml) 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.

Chef's Notes

  • Fresh chopped herbs like rosemary or thyme can be added to the mixture for a hearty flavor, or top with chopped chives when serving.