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Sweet Potato & Butternut Squash Hash

Sweet Potato & Butternut Squash Hash is perfect for breakfast, brunch, lunch, or dinner. The veggies roast until golden and caramelized around the edges. Top this autumnal hash with a fried egg for the perfect combination of flavors and textures. This video is part of a Fall Food Collaboration with the following channels: AMERICAN TADKA:    / @americantadka   MEL’S SIMPLE MEALS:    / @melssimplemeals   CURRY MAMA:    / Канал   Sweet Potato & Butternut Squash Hash (this makes a lot, so feel free to halve the recipe!) 2 large sweet potatoes 1 butternut squash 2 green bell peppers 1 yellow onion 3 Tbsp. olive oil kosher salt, pepper, garlic powder eggs (1 per person to fry and serve on top!) butter Preheat oven to 425 degrees. Wash and dry all veggies. Peel the sweet potatoes, butternut squash, and onion. Remove the seeds from the squash and the bell pepper. Dice all veggies into similar, medium-sized pieces. Place all veggies on a sheet pan (or 2 if needed to create a single layer). Drizzle with olive oil, and season to taste with salt, pepper, and garlic powder. Toss with your hands to coat the veggies in the oil and seasonings. Roast at 425* for about 40 minutes or until cooked through and golden/caramelized around the edges. Be sure to toss the veggies 2-3 times during the cooking process. Fry your eggs in butter until they reach your desired doneness (I like mine over easy so the yolk drips down over the roasted veggies!). Season with salt and pepper while they cook. Serve the hash with a fried egg on top. ENJOY! Please SUBSCRIBE to my channel! INSTAGRAM:   / annesfamilyrecipe   FACEBOOK: www.facebook.com/annesfamilyrecipe EMAIL: annesfamilyrecipe@gmail.com Intro music written and recorded by my talented husband! #sweetpotatohash #fall #breakfast