I love me a good hash brown. I remembered these little kabocha squash from last year. They kind of remind me of a cross between a sweet potato and butternut squash. Slightly sweet but also with a great firm texture that I figured would hold its own in a hash brown situation.
This one was also super easy because I just put the squash and the apple through the grater attachment of my food processor and then finely chopped the kale. Unlike potato hash browns, I did not par boil the squash. From what I remember it isn’t as firm as a potato so I didn’t think it could stand up to being cooked so many times without risking disintegration.
The hash turned out fantastic. It got nice and crispy and browned and the sweetness of the squash and apple were a great compliment to the earthy kale. I served this just as a side for some friends and it was a hit. There was some left the next day so I heated it up and threw a fried egg on it and it was SO GOOD. Having some hash in the fridge for surprise guests or to spice up breakfast is not a bad idea.
- 1 kabocha squash, peel and seeds removed
- 2 small apples, cores and seeds removed
- 1 head of kale chopped into thin ribbons
- Salt and pepper to taste
- Olive oil for browning
- Cut the squash into chunks that will fit into the feed tube of the food processor. Grate the squash and the apple and then put in a bowl with the finely chopped kale.
- Sprinkle with a generous pinch of salt and then mix veggies thoroughly to coat with salt.
- Coat frying pan with oil and then heat over medium high heat. Add hash brown mixture to frying pan in batches so that there is a thin layer of veggies, almost like a pancake, in each batch.
- Let the hash get brown and then flip it over to brown other side.
- Serve warm as is or top with an egg.