squ-hash browns

squ-hash browns veganmofo Kabocha. I have become quite versed at cooking this winter squash – I am getting extra arm workouts every day. I may as well give the kabocha its own category here, I already have so many ideas to share with you. and I come up with new ideas nearly every day. Today I bring you a simple hash brown – squash instead of potato. This is a completely new flavor for hash browns, with some traditional spices added. I prepared kabocha like this two times last week. If nothing else, perhaps a good way to keep some sort of winter time tan… kabocha home fries

squ-hash browns – kabocha breakfast hash

YIELD: serves four

dairy, egg, soy and gluten free, vegan


1 large kabocha squash, scrubbed
1 yellow onion, diced
1 tablespoon butter (vegan margarine)
pinch sea salt
1 sprig fresh rosemary, minced
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
black pepper, to taste


Prep and roast kabocha according to these instructions.

Meanwhile, in pan over medium-low heat, sauté onion in butter and salt. With frequent stirring, the onion should caramelize within 30-35 minutes. When onions are caramelized, add rosemary, smoked paprika, onion powder and additional sea salt, black pepper to taste.

Cut roasted kabocha into bite size cubes (peeling optional) and fold into onion mixture. Serve with a tofu scramble or a savory tomato pancake stack.

kabocha breakfast hash   Visit Heather to see more kabocha!

BWV Round2 September1 A Look Back at Meatless Mondays from A J

this recipe was shared with Healthy Vegan Fridays.


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