Roasted Pumpkin Sweet Potato Hash
Was I kidding when I said pumpkin will be sneaking in almost every one of my posts this month!! Not a day or two goes by without something pumpkin showing up in one of my meals! Especially when I roast a whole pumpkin I have plenty of leftovers to use in various ways. Last year I made a Roasted Pumpkin and Apple Soup. I just so happened to be on a 21 day cleanse at that time but I’ve also served it to friends receiving lots of compliments and requests for the recipe.
In my kitchen you will find one or two small pumpkins decorating my counter waiting their turn to be prepped into my next meal. It’s a weekly purchase of pumpkins, those cute little 2-3 lb pie pumpkins. As always, whenever I roast any veggies, I try to take advantage of my heated oven and roast several whole garlic bulbs or an eggplant to use as a dip or spread. Over the weekend I tossed in a sweet potato while I was roasting my pumpkin as I had an idea to create a roasted pumpkin and sweet potato hash.
I was going to serve this for Sunday brunch, but my morning got a bit hectic and this turned into a later lunch. Having the pumpkin and sweet potato roasted the day before, it was easy to pull together. I served it at lunch with a green salad. The colors were vibrant and so very flavorful. Sage added its unique slightly peppery aroma that always reminds me of Autumn and Thanksgiving. Quantities can vary; this would serve 4 small servings or 2 large.
Roasted Pumpkin Sweet Potato Hash
For the roasted pumpkin and sweet potato:
1 small cooking pumpkin, about 2 pounds, cut into cubes – I leave the skin on and peel it off after roasting; much easier!
1 medium sweet potato
1 -2 tablespoons of olive oil
Kosher salt and freshly ground black pepper
For the hash:
1-2 cups of roasted pumpkin, diced
1 roasted sweet potato, skin removed and diced small
1-2 cloves of garlic, mashed
Pinch of crush red pepper
1 small red pepper, diced
2 green onions, thinly sliced, white and green parts
2 tablespoons chopped fresh sage
Kosher salt and freshly ground pepper to taste
To roast the pumpkin and sweet potato: Preheat oven to 425 degrees. Place the cubed pumpkin on a large baking sheet. Drizzle on oil, kosher salt and pepper. Mix well arranging the pieces evenly on the sheet. Prick the potato and place on the sheet. Roast until fork tender and lightly browned, about 35-40 minutes. Allow to cool before handling or wrap and refrigerate overnight.
For the Hash: Heat a large skillet over medium high heat with a touch of olive oil. Add in the crushed red pepper, garlic, onion and red pepper and cook for 2-3 minutes or until softened. Add the roasted pumpkin and sweet potato to the skillet. Allow it to cook without stirring for a few minutes to brown the bottom. Stir gently to crisp and brown the hash and sprinkle in the sage. Serve immediately.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
This looks delicious Linda! I love the combo of sweet potatoes and pumpkins. Sadly I’m the only here that will eat sweet potatoes. Nevermind though, I’ll just make it for myself sometime! 🙂 And I too roast an eggplant nearly every week to have on hand. I’ve been tossing them in pitas with hummus and couscous for lunch lately. I should roast a pumpkin too. That could be tasty with some pine nut hummus. And now that I think of it – I could make this hash to have as my lunches too.
Your lunches sound alot like mine! I make a pumpkin hummus that my daughter loves. Just add in some pumpkin puree to your garbanzo beans and you’ve got pumpkin hummus!
This looks very tasty!
Food, Flowers, Herbs and Life!
Such a tasty looking skillet of food! I love sage combined with pumpkin! A great post!
Thanks! Since I can grow herbs year round, I always make sure my sage plant is ready for Thanksgiving!
Great combination! I think there’s a sweet potato around here somewhere…
I hope you try it out! With hash, you can change it up however you like!
Your food and cooking days sound wonderful and this is nor exception.. YUM!
Thank you Cecilia! I do think it’s clean enough for your Celi Diet!
Oops… I forgot, it has Root veggies!!
Beautiful dish! I have a pumpkin on my counter that I can’t wait to use. They are so much better when prepared fresh!
What a nice flavor combo Linda. Pancetta pairs so well with the sweet squashes and potatoes! Really lovely.
I think you couldn’t find a sunnier colours’ combination than pumpkin and sweet potato!
I do not like regular hash or hash browns (home fries all the way for me), but I would like this. Yum.
What a great idea and switch-up from traditional hash. I love sweet potato and combined here with savoury pancetta and pumpkin its a celebration of fall flavours. The colours are so vibrant too Linda – what a wonderful recipe!
Oh, Linda! There’s nothing like a good dish of hash and you’ve served up a masterpiece! If I make it back to Mich. before the snow hits, this will be our Sunday brunch. No doubt about it! Of course, I’ll have to make a few practice batches first. 😉
Oooh the thought of snow…it’s pretty when it first comes down! This would be hearty enough to keep everyone warm for sure!
Yum! I bet the sweet potato tastes so great against the salty pancetta!
Rufus' Food and Spirits Guide
Great photo and recipe! So colorful.
What a fabulous recipe. It sounds delicious and I love the play of sweet and salty. I hope you have a great evening. Blessings…Mary
I wonder if I do my pumpkin this way will my husband eat it? It is not his favourite vegetable 🙂
He just may not be able to notice it as all the flavors blend so well!
Thanks for dropping by my blog.. it is so nice to meet you.
This Roasted Pumpkin Sweet Potato Hash looks delicious
Geni - Sweet and Crumby
This might be my favorite dish of yours thus far! I LOVE your idea of roasting a lot of vegies at once. That’s brilliant! Do you have a trick for cleaning out the pulp and seeds? I cut it in large chunks and then scrape…
Thanks Geni! Scrape is what I do too! I use a big spoon to scrape but do so when the pumpkin is cut in half not chunks as I can get a better hold on a half better than the several chunks.
I love hash and with pumpkin in it this goes straight to the top of my to do list! Amazing flavor combination
Mm, I love hash! I have no pumpkin, but might have to whip up some plain sweet potato hash! Or veggie-pancake-style…
ooh, veggie pancake style sounds interesting!
Kay aka Babygirl
I love hash but I never thought of adding pumpkin into it. Very nice Sweet Potato Hash recipe… very nice
Looks great! Love the pumpkin sweet potato combo, especially in a hash!
Hi Linda, I just finished catching up with your posts that I missed while traveling in Europe. So many wonderful pumpkin recipes…I can’t wait to go buy a couple and try some of your recipes. This hash sounds delicious and as you said would be a great brush item. Thanks for the inspiration.
Welcome back home Karen! I can’t wait to see all your recipe re-creations for the fabulous food you’ve eaten on your travels!
Wonderful recipe incoporating pumpkin. I never thought of using pumpkin for my hash brown recipe, but I will now! I have to be a bit more creative with my pumpkin recipes!
Ok so I was a little skeptical after reading the title. But then your description explained there was egg and pancetta it this dish and I literally said…I’m all in! Looks delicious.
Yes, a poached or fried egg on top make it really delicious!!
I am intrigued! My mother does this very same dish with potatoes. Your dish looks perfect for autumn and especially for a holiday dinner or brunch.
This sounds AWESOME! I am obsessed w/ pumpkin, but I never would have thought of putting it in a hash! Creative & delicious.
Oh my hungry belly, do I want this right now! I suppose it will have to wait until morning, but this is totally happening; I’m a bit of a hash fanatic!
Love the Hash! Hash of any kind is rewarding . I need to poke around you blog more..
Oh man, what a great combo! I love all the fall flavors!
That’s some beautiful colours there. I bet the flavours are very good too – do you not find it a little on the sweet side? I don’t cook so much with pumpkin or sweet potato so they’re not really tastes I’ve ever been able to explore too much!
This really didn’t come out tasting sweet. The combination of the pumpkin with the potato, onion and sage tasted more like a earthy stuffing recipe. Pumpkin needs sugar to sweeten it up for desserts and I guess the misleading “sweet” in the sweet potato name may make you think it’s sweet but all together it’s a savory dish!
As I was reading I thought “this would be great with a poached egg on top” and then you said the very same thing! Looks wonderful.
You make being a foodie sound like a blast! Nicely done!
This looks delish.. I had a similar hash at a restaurant in Vegas… I am sure I will love this… I will try this tonight… Yumm!