Butternut squash and red pepper create a sweet, zesty contrast to convenient dehydrated potato in this classic breakfast recipe.
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients
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2 Cups Diced Potato, 3/8"
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4.5 Cups Water
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1 Cup Onion, fine diced
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2 Cups Butternut Squash, peeled, small dice
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1/2 Cup Red Bell Pepper, small dice
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2/3 Cup Bacon, fine dice
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2 Tablespoons Vegetable Oil
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3 Tablespoons Unsalted Butter
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2 Tablespoons Green Onion, fine chopped
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1 Teaspoon Kosher Salt
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1/2 Teaspoon Ground White Pepper
Directions
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Place 2 cups of dehydrated potato in a large bowl, and cover with 4 and a half cups of cold water. Let soak overnight. The next day, bring 2 quarts of water to a boil, add a pinch of salt, lower the heat to a simmer, and cook for 5 to 10 minutes until soft. Drain and set aside.
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Bring a large nonstick sauté pan to medium heat. Add the bacon, cook for 2 minutes, then add the onion, bell pepper, and butternut squash. Cook stirring often for 10 to 15 minutes until squash is cooked through.
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In a separate nonstick skillet, add the vegetable oil. Heat to medium high heat, add the potatoes, and cook stirring often until nicely browned. Add the butternut squash mix, butter, and season with salt and pepper to taste. Mix well. Garnish with chopped green onion. Serve as a side with sunny side up eggs or your favorite breakfast entree.