Butternut Hashbrowns My Way

Cassie *


I just love Butternut squash, it's my very favorite, I've used it for so many delicious recipes, and this is just one...my family loves these hash browns and I hope you do as well...



★★★★★ 1 vote

15 Min
20 Min


  • 1
    butternut squash - peeled and julienne
  • olive oil
    or bacon grease ( what i use) - more as needed
  • red
    onion, minced
  • 1 Tbsp
    maple syrup or brown sugar or to taste
  • kosher
    salt & pepper to taste
  • 4 slice
    crisp bacon crumbled - optional - i didn't use this time

How to Make Butternut Hashbrowns My Way


  1. Peel your squash with a knife or potato peeler. Cut in half and take out the seeds - (can save and roast them if you like). I used my mandolin to julienne or can use food processor. Have also used a grater.
  2. In a large skillet -Pour enough oil or bacon grease into skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Add the onions, and cook roughly 3 minutes, stirring occasional.

    Now, add the squash tossing a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Continue cooking until cooked through and somewhat caramelized.
  3. Add in the brown sugar or syrup - Flip and stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper. If using bacon, add now and serve immediately. These go great with eggs or great as a side dish with basically any meat entree.

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