One of my favorite breakfasts or brunch dishes regardless of how many beers I’ve had the night before is some sort of hash. This Winter Squash Hash is my current favorite twist on hash and while I normally only have the energy to cook this on a weekend, it actually reheats pretty well!

While I’m normally happy enough with just a potato kind of hash, sometimes I like to change it up based on the season. If I posted every hash version I made, this site would be dedicated to nothing but hash brown recipes which, for the record, is not a bad idea at all.

Sometimes though I land on a version that’s just too tasty not to post, like this Winter Squash Hash.

Winter Squash Options

Normally, this time of year there will be a large bin of random gourds and squashes in most grocery stores across the country. While these squash all have slightly different tastes and colors, I don’t feel too bad about lumping them all together and calling them “winter squash.”

This includes things like butternut squash, acorn squash, or pumpkin all of which you could use for this recipe. For the record, you could even use sweet potatoes and end up just fine.

The particular gourd I picked out on this day was an acorn squash and it works very well for this recipe.

You can check out the winter squash wikipedia page for more info on all the various squash varieties you could try for this hash. Personally, I think almost any of them would work and be fun to try.

I decided to do a half and half mix of squash and potato just to keep some of the classic hash texture.

Prepping the Squash

Most winter squash that you’ll find will be very hard to peel. This is unfortunate, but worth the work.

What you can’t do is peel them with a veggie peeler. Their skin is just too thick for that to work.

Peeling squash for hash.

What I do instead is use a large chef’s knife to chop of the top and bottom of the squash so it will sit flat and then carve off the skin from top to bottom with my knife.

You’ll lose some squash in this process, but it’s the easiest way that I know to peel a squash like this.

Once you get it peeled, cut it into quarters. Your squash will most likely have some sort of seed and guts situation going on which you can scoop out with a spoon.

Then just grate up each quarter of squash with a box grater!

Grating squash and potatoes

It’ll look like cheddar cheese, but it’s much much healthier for you.

Mix the grated squash with some grated potato and you’re ready to cook!

I recommend a mix of about half potato and half squash. Honestly, I kind of just eyeballed it.

Does Hash have to have meat?

Well, obviously I think it doesn’t and a vegetarian hash like this one can be quite filling. But, if you insist on adding meat to this hash, you could use a pork sausage or corn beef hash. Brown it first before mixing it in with your cooking squash mixture. 

Cooking the Winter Squash Hash

You can cook this awesome mix either in a large skillet or on a griddle. I’ve been rocking the griddle these days because I have one built in to my stove, but I made hash for years just in a good cast iron or non stick skillet. 

Just add a drizzle of olive oil to your pan over medium-high heat and then add your hash in a nice even layer in the pan. Season your hash well at this point with salt and pepper. I also like paprika on mine and maybe a pinch of garlic powder. You can experiment with different spices if you want.

Cooking the squash hash on the griddle.

Let this cook for 4-5 minutes on the first side and then give it a flip.

If you’re feeling confident, you can try to flip it all at once or you can chop it up into servings with a spatula and flip them individually.

If your hash browns are ever looking really dry, drizzle on a bit more oil.

When the hash browns are browned on both sides, turn your heat down to low to keep them warm while you work on the essential eggs.

The Egg

It’s no secret that I’m a huge fan of a good fried egg. For a dish like this I consider the over-easy egg to be an essential component.

I like to fry my eggs in butter. You just need about a teaspoon in a good pan or do like I did and make it on your griddle next to the hash. Melt the butter over medium heat and once it’s melted, crack in the large eggs!

Eggs cooked on the griddle.

Let these cook for about 2 minutes on the first side until the whites are almost completely set, then flip and cook for just 10-15 seconds on the second side.

If you want your yolks set completely, just keep cooking them into submission I guess.

Serving the Hash

Serve the hash browns with one or two fried eggs on top. Give the whole thing a good sprinkle of salt and pepper and a pinch of paprika and scallions.

Winter Squash Hash

Fresh thyme is also a nice touch to this if you happen to have some.

As you can see, these were crispy and delicious!

This Winter Squash Hash is pretty much the perfect breakfast in my opinion.

If you wanted to amp it up, you could serve it with some bacon on the side also or fruit.

This would be a great quick breakfast for family members this winter. It’s pretty easy to make, has some great winter flavors, and people are always impressed by homemade hash browns.

Winter Squash Hash

5 from 1 vote
Author: Nick Evans
Servings: 2 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Use any winter gourd or winter squash to make this great breakfast hash recipe. Perfect for a cold winter morning breakfast or brunch!



  • 2 cups winter squash, grated
  • 2 cups russet potatoes, grated
  • 2 Tablespoons olive oil
  • Salt and pepper
  • ½ teaspoon paprika
  • 4 large eggs, over easy
  • 1 teaspoon butter, for eggs
  • 1 Tablespoon fresh thyme, garnish
  • Paprika, garnish
  • Scallion or chives, garnish


  • Use a large chef’s knife to peel the winter squash. I find it easiest to cut off the top and bottom and then carefully slice down the side of the squash. Once it’s peeled, quarter the squash and scoop out the seeds. Then grate the squash.
  • Peel and grate potato as well and mix potato with squash. It should be about even parts potato and squash.
  • Heat a few tablespoons of oil in a large skillet or griddle over medium-high heat. Add hash in an even layer. Cook for 5 minutes and flip.
  • Cook for an additional 5 minutes on the second side. If at any point the hash looks very dry, add another drizzle of olive oil.
  • Cook hash browns until they are browned nicely, then turn the heat down to low and keep them warm until the eggs are done.
  • For eggs, melt butter in a small nonstick pan or on a griddle over medium heat. Crack eggs and cook for about 2 minutes until the whites are mostly firm. Flip the eggs and cook for just 15-20 seconds on side two.
  • Serve hash with two eggs on top. Sprinkle with salt and pepper and sprinkle on some paprika and fresh scallion or chives.


Serving: 1plate | Calories: 497kcal | Carbohydrates: 57g | Protein: 17g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 159mg | Potassium: 1613mg | Fiber: 7g | Sugar: 7g | Vitamin A: 26101IU | Vitamin C: 64mg | Calcium: 198mg | Iron: 5mg
Course: Breakfast & Brunch, Main Dishes, Side Dishes
Cuisine: American

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Here are a few other recipes to try!