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Quick Butternut Squash and Sweet Potato Hash

Recipe Courtesy of Katie Bingham

 

1 butternut squash, peeled, seeded and diced

2 sweet potatoes, washed and diced

2-3 Tablespoons bacon fat or olive oil

Salt and Pepper, to taste

Directions:

  1. Place squash and potatoes in to a cold skillet, cover with water. Cover pan with a lid and bring to a boil. Cook until tender, 4-5 minutes.
  2. Strain vegetable and allow to dry of a bit.
  3. In a cast iron skillet, heat bacon fat on Medium High heat. Add vegetables. Sprinkle with salt and pepper.
  4. Allow to cook undisturbed for 5-7 minutes until bottom starts to brown. Mix up and cook another 5 minutes.