WEEKDAYS 1e|12c|p

Butternut, Corn & Jalapeno Hash

Sophia Al-Banna
Servings: 6
30 to 60 min

Spicy Root Veggie Hash

  • Ingredients
  • step-by-step directions
Butternut, Corn & Jalapeno Hash
  • 2 1/2 cups Shredded Butternut Squash; coarse blade
  • 1 1/2 Cups Roasted Corn Kernels
  • 2 tablespoons minced seeded jalapenos
  • 1 large Egg
  • 2 tablespoons Fat Free Sour Cream
  • 1/2 teaspoon fine Sea Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1 ⁄4 cup + 3 tablespoons Cornmeal
  • 2 tablespoons dried Onion granules or pieces
  • Preheat oven to 350 degree. Line 2 baking sheets with parchment paper and set aside.
  • To Roast the Corn Kernels:
  • Remove all strings and place the ear of Corn over a high flame on a gas stove. Using tongs, turn the Corn once partially blackened. Once the entire ear is roasted, allow the corn to cool, and then remove the kernels with a chef knife.

    If you don’t have a gas stove, place the ears of Corn under a broiler to roast, being careful not to burn.
  • Whisk the Egg with the Sour Cream. Mix the Squash, Corn Kernels, Jalapeno, and Egg in a bowl.
  • Once the Squash is coated, add the Salt, Cayenne and Cornmeal, and mix thoroughly to prevent clumps.
  • Take a 1⁄2 cup measure and pack it with the hash mixture. Invert on the parchment and press down to about 3⁄4” thick, keeping the hash together. Sprinkle each hash with 1 teaspoon of Onion granules.
  • Bake for 25 minutes and allow cooling for 3 minutes on the sheet tray.
Similar categories: Mexican Cuisine
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