There is a restaurant and catering place a few blocks away from us called Bakers’ Best Cafe. We are typically so busy or away on the weekends that we don’t stick around our neighborhood, so it took us a few months to find it and go there. But since then we have been hooked! I order the Hash and Eggs (crispy homemade corned beef hash topped with two poached eggs and hollandaise sauce $9.50). It’s so good! My favorite brunch thing to get is Eggs Benedict, so this is a great spin on it.
While I would love to go there whenever we are in town and not going at break neck speeds, I can’t always justify a $30+ brunch bill. And that not including the mimosas I have a habit of throwing back, which I can make at home for a fraction of the price. So I decided to make something at home that reminds me of the delicious meal I enjoy there. Making this sweet potato & squash hash is a simple way of doing so.
I make this hash without corned beef in it because I don’t just have that laying around (who do you think I am?) and I’m looking for a simple recipe that I can do in my sleep. I think the key with this is letting the potatoes rest after being roasted because it softens up this crunchy pieces a bit. I don’t know about you but I hate super crunchy potatoes with my eggs, so letting them relax in the fridge over night solves that earth shaking problem. Also, it means you don’t have to get up super early to make this. After so the dinner clean up, cut up the squash and sweet potatoes, ditch them in the oven to roast while watching SNL (& skipping the bits Kristen Wiig is in), throw them in a container and in the fridge before going to bed. While making bacon, cut up and onion, then while your eggs cook sauté the onion and then add the rest of the hash to warm up.
I did use bacon grease to cook the onions in to pass on some flavor and is it was easy- basically dump out the leftover grease and don’t clean the pan… Win! Of course you can make this vegetarian by butter, vegan you say?… Use oil. Problem solved. No matter what, it’s gluten free! (Well, check the bacon.)
Sweet Potato and Squash Hash
- 1 large butternut squash
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 2 teaspoons Lawry’s seasoned salt
- pinch of crushed red pepper, optional
- 1 large onion
- 1 tablespoon bacon grease, or 1 tablespoon oil
- Cut squash and sweet potato in 1/2″ to 3/4″ pieces.
- Toss with oil, seasoned salt and crushed red pepper to evenly coat.
- Roast at 375 for 40-45 minutes, stirring half way.
- Refrigerate over night, or at least cover and refrigerate for an hour
- Prior to serving, chop up an large onion. Saute in bacon grease until soft.
- Add the cooked potato and squash mixture to the skillet and gently warm through.
- Serve with eggs and bacon. And a mimosa or bloody mary can’t hurt!