Saturday, January 26, 2013


Nothing says using leftovers like a good hash with over easy eggs....while I wish I had some breakfast sausage or deli meats like ham or corned beef.. I didn't so this was the game plan and it worked beautifully....

4 Tbl olive oil, divided
1 cup diced butternut squash
2 red potatoes diced
1 zucchini diced
1 roasted red pepper diced (from a jar)
1 large shallot chopped
pinch red pepper flakes
1 tsp dried rosemary
1 tsp fresh marjoram minced (if you have fresh rosemary use it...I only had marjoram)
1/4 cup pure maple syrup
Splash of fresh lemon juice

Preheat the oven to 425 degrees

On a baking sheet, toss raw squash and potatoes in 2 tbl olive oil and season well with salt, pepper.  Add marjoram and rosemary.  Bake for 20 minutes.

In a saute pan add remaining 2 tbl olive oil, add zucchini, shallot and red pepper..season well with salt and pepper and add red pepper flakes. When potato/squash mixture is done, add to saute pan.  Cook until vegetables are soft and add maple syrup and lemon juice and combine.

You can use just about anything in this...I went with things that worked well with the maple syrup (breakfast) so squash is perfect.


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