Fall Brunch Idea: Butternut Squash and Sweet Potato HashElizabeth Stark
Brooklyn Supper has been brunch-crazy the past couple of weeks as we’ve been working out a menu for an upcoming brunch event we’re co-hosting. We’re trying to make a point of creating egg, vegetable, and fruit dishes that can stand on their own, so the vegetarians in attendance won’t feel like they’re just eating side dishes. So rather than do an old standby like home fries, we’re making this healthy, colorful sweet potato and squash hash, which is one of our new favorites.
Not only does it add a bit of color and some interesting flavors to the brunch, this hash is also a great option for a special brunch because most of the work can be done in advance. When you’re cooking for 30 people, being able to the prep work the night before is a huge advantage. Heck, even if you’re just cooking for visiting in-laws, getting some work done ahead of time is great, so you’re not running around the kitchen when you could be sitting down with your guests.
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