Butternut Potato Hash

Fresh herbs complement the potatoes and naturally sweet butternut squash in this hash. This recipe is simple, easy to make, and flavorful. Enjoy it for any meal of the day, for a snack, or as a side along with any other recipe of your choosing.

Winter squashes such as butternut are loaded with nutrients that our livers can easily store and are high in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Butternut Potato Hash

Ingredients:

• ½ cup diced onion
• 3 cups diced potato
• 3 cups peeled and diced butternut squash
• 2 tbsps fresh thyme or 2 tsps dried
• 2 tbsps chopped fresh rosemary or 1 tsp dried
• 2 tsps garlic powder
• 2 tsps paprika
• ½ cup Healing Broth or water
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp chopped fresh parsley leaves

Directions:

Place a ceramic nonstick skillet on medium-high heat. Add the onion and cook for 3 to 5 minutes until soft, adding a bit of water if needed to prevent sticking.

Add the potatoes, butternut squash, thyme, rosemary, garlic powder, paprika, and Healing Broth or water to the pan. Stir until evenly mixed, then cover, turn the heat to low, and simmer for 10 to 15 minutes until the potatoes and butternut squash are tender. Uncover and cook until all the liquid has evaporated and the potatoes and squash are slightly browned.

Stir in the lemon juice and parsley. Remove from the heat and divide between two or three bowls. Serve immediately.

Tips:

• When you’re choosing between Healing Broth and water for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this.

Serves 2-3

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Breakfast, Skillets, Lunch, Dinner, Bowls, Potato Recipes, Kid Friendly, Fat Free, Grain Free, Nut and Seed Free

This item posted: 27-Feb-2024