Easter Ham Sweet Potato Butternut Squash Brussels Sprout Hash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large bowl, toss together the sweet potatoes, butternut squash, Brussels sprouts, onion, garlic, olive oil, salt, and pepper.
• STEP 3.Spread the mixture evenly on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
• STEP 4.In a large skillet, heat butter over medium heat.
• STEP 5.Add the ham and cook until heated through.
• STEP 6.Add the roasted vegetables to the skillet and toss to combine.
• STEP 7.Serve hot as a side dish for Easter brunch or any meal.

Cooking Tips

• You can add other vegetables like bell peppers or carrots to the hash for extra flavor and variety.
• If you don't have leftover ham, you can use cooked bacon or sausage instead.
• Sprinkle some grated Parmesan cheese or chopped fresh herbs like parsley or thyme on top before serving for added taste.

Storage and Serving

• Leftover hash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the hash in a skillet over medium heat until warmed through.
• Serve as a side dish with eggs, toast, or any main course.