Still looking for the perfect side dish for your Thanksgiving celebration? Try Chef Katrina Schonberg-Hamar’s delicious Potato Hash with Autumn Vegetables recipe – sure to satisfy even the most discerning guest. Katrina is a chef at one of our large technology clients’ corporate cafeterias in Seattle and is no stranger to creating delectable & versatile dishes. Whether it’s served for a Thanksgiving brunch or a traditional dinner side, this hash is full of comfort and makes the most of seasonal produce!

Ingredients

  • 1 pound potatoes (new potatoes or fingerling)
  • 1 pound Brussel sprouts
  • 1 pound butternut squash, peeled, seeded & diced into 1/4″ pieces
  • Olive oil
  • Salt
  • Pepper

Directions

1. Preheat an oven to 425° F with racks in the top and bottom third. Line two sheet pans with parchment paper. Toss the potatoes in a generous drizzle of olive oil, plus plenty of salt & pepper. Spread out in an even layer on one of the baking sheets. Bake for 10 minutes.

2. Toss the Brussels sprouts in a generous drizzle of olive oil, plus salt and pepper. Spread them out evenly on the other sheet pan. Put the Brussels sprouts in the oven.

3. Toss the butternut squash in olive oil, salt, and pepper. Take out the potatoes and stir them around. Then add the butternut squash to the same sheet pan, taking care not to crowd it. Roast until the vegetables are tender. If one of the sheet pans is cooking faster than the other, take it out. When everything is done, toss all the veggies together. Taste for seasoning and add more salt if needed.

Tips and Suggestions

  • It’s best to roast the vegetables until they are tender on the inside, brown & slightly crispy on the outside, which is about 15-25 minutes in a hot (425° F) oven.
  • You can add whole cloves of garlic or chopped toasted nuts like hazelnuts with the potatoes. Take care not to burn them.
  • Toss in any spices you like with the veggies such as paprika or za’atar for added flavor or after cooking, toss everything with a sweet aged balsamic.