This makes a perfect autumn breakfast! Great as a side dish or a fall version of breakfast potatoes, the slightly sweeter and creamy flavors make this a phenomenal combination. Baking it makes it healthier, too! Leave the skin on when you can, except for the butternut squash, you just have to peel; unless you pick-up some already chopped or frozen to save time. Because the butternut squash requires less time to roast, either cut it larger or cook on a separate baking sheet so it doesn’t get too tender. You might also like to try the oven roasted brussel sprouts or cauliflower. They’re delicious!
Roasted Gold Potato, Butternut, and Sweet Potato Breakfast Hash
Prep time
Cook time
Total time
Great for fall!
Author: Linda Davis
Recipe type: Breakfast, side dish, vegan, vegetarian
Cuisine: Californian
Serves:: 4-6 Makes: 4¼ Cups
Ingredients:
- 2 C Yukon or gold potato, cut into ½ -inch chunks, unpeeled
- 1 C California Sweet potato, unpeeled, cut into ½ -inch chunks
- 1 ¼ C Butternut squash, peeled, cut into 1-inch chunks or, defrosted 10oz pkg frozen
- 2 T Extra virgin olive oil
- ½ t Kosher sea salt
- ¼ t Black pepper, freshly ground
- ¼ t Dried sage
- ½ t Onion powder
Directions:
- Place a large, rimmed, rimmed baking sheet in oven.
- Preheat oven to 425ºF.
- Carefully remove warmed baking sheet from oven; line with parchment paper.
- In a large bowl, place both potatoes and squash and drizzle with olive oil; toss.
- Sprinkle with salt & pepper, sage and onion powder; toss again.
- Place vegetables on the heated and prepared baking sheet in a single flat layer.
- Roast, tossing about halfway through cooking, until fork tender and slightly browned, about 25-30 minutes.
- Transfer to a serving platter or bowl.
- Serve warm.
