Southwestern Vegetable Hash

Go Bold With Butter

Weekends are for easy breakfasts and lazy brunching. This veggie hash delivers just the right amount of heat and is filling enough to put me through ’til lunch. Or early supper.

Topped with a soft centered fried egg this dish fills all of my breakfast desires. And brunch desires. Or lunch. Or early supper.

Southwestern Vegetable Hash
Makes 4 servings


2 cups sweet potatoes, large diced
2 cups butternut squash, large diced
4 tablespoons butter, divided
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 Anaheim pepper, sliced
1 jalapeño, sliced
2 teaspoons cumin
1 teaspoon chile powder
1 teaspoon garlic salt
freshly ground black pepper
4 eggs


In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.

Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.

In a skillet, melt remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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