• Angie McCormick, PT, CSCS

Veggie Hash - Delicious & Easy

A lot of people have been asking my how to make a veggie hash lately, so I figured I would share one of my favorites. This recipe is going as a side to my roast tonight but it is great left over for breakfast, lunch or supper. It is a versatile recipe that can be paired with many things or eaten alone. Enjoy!


  • Broccoli and Cauliflower heads - washed and chopped

  • Butternut squash - peeled and with the seeds taken out

  • Onion - chopped

  • 1 lb of bacon

  • Cilantro to taste

  • Salt, pepper and garlic to taste

Pulse broccoli and cauliflower in the food processor until it is the size of rice. I do this in small batches to get the most consistent texture. Set this aside and use shredding attachment on the food processor to shred the butternut squash. Then, add this to the bowl of broccoli and cauliflower.

I like to add bacon on top of mine for some flavor. I usually bake my bacon in the oven on my broiler pan so the grease collects in the pan below and allows the bacon to get crisp. I cook mine at 350 degrees for 15-30 minutes, depending on the thickness of the bacon and your preferred crispiness.

To cook the hash, I start by sauteing onions and then add in the broccoli, cauliflower, and squash mixture into the skillet. I cook this until it is a browned but still a little crunchy. I top this with the crumbled bacon and a little cilantro. As far as other seasonings you can add, I usually do salt, pepper, and a little bit of garlic.

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