Thursday, March 11, 2010

Butternut Hashbrowns

This may sound a bit weird but give it a try before you count it out. Butternut squash actually make a pretty good substitute for potatoes. I have tried fries before with this squash and they are excellent, check out that post here. Sometimes I wonder not if but how my tastes have changed after almost an entire year of no grains or potatoes. In the end it really doesn't matter, I make food I love and I feel great!

Butternut Hashbrowns

1/2 butternut squash, peeled and shredded, about 3 cups
2 eggs
1/2 tsp. salt
1/4 c.Coconut oil or butter for frying

1. Combine shredded squash, eggs, and salt in a medium sized bowl. Mix with your hands until thoroughly combined.
2. Heat oil or butter in a small frying pan, add mixture 1/4 c. at a time, spreading until even.
3. Fry until edges begin to brown then flip over. Continue cooking until evenly browned on all sides.
4. Continue until all batter is used up, you may have to add more oil or butter to the pan.
5. Serve immediately.


  1. This looks delicious! I just found out I'm gluten intollerant, after finding out my Mom has Celiac. She and I are both finding out all we can about living GF now. Its actually been alot of fun... and the best part is that we're both feeling SO good now! I love your blogs! Thanks you~ Vicki

  2. Hi! I just came across your site as my husband and I are embarking on a GFCF as casein and soy free as well. These look quite yummy as I have some butternut squash in the fridge! thanks for that! I look forward to checking out your other recipes!

  3. I just tried this recipe and it was a big hit. Next time, however, I will add different spices to make it a little bit more flavorful. Thanks for the easy and delicious recipe!

  4. Please post what you tried and how it worked out, I think some added spices would be great!