“Ay um sum tuuu” Em, my two-year-old, squealed as I furiously sliced sweet potatoes this morning. That can be translated as “I want some too” and was in reference to the butternut squash and sweet potato hash recipe I was cooking up in our instant pot.
I was on a mission to find a yummy, nutritious, and fairly hands-off breakfast for my family.
Especially because I am all about the idea of helping my kids learn about consuming a variety of foods through “eating the rainbow” this was the perfect orange hash for a healthy breakfast.
Sweet Potato Hash Ingredients
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- 1 large sweet potato, sliced
- 2-3 cups butternut squash, cubed (I like my hash recipe to be close to a 1:1 butternut squash and sweet potato ratio)
- 1 cup water
- 4 cloves garlic, minced
- 1/2 onion, sliced
- 2 T oil of choice or butter
- 1 tsp salt
- 1 tsp thyme
- 1 tsp parsley
How to make a sweet potato and butternut squash breakfast in the pressure cooker
Add your slices of sweet potato and cubes of butternut squash to the instant pot with a cup of water.
Set on Manual for 0 minutes. Basically, this allows the pot to come to pressure and then it’s done, just enough to cook the veggies. (And also enough time to prep the rest of the food and empty the dishwasher in case you’re curious.)
Then go again and drain all water.
I like to use my stainless steel steamer rack to hold the ingredients inside my inner pot when draining water. They’re incredibly inexpensive and have multiple uses!
Add in your oil or butter while setting the pot to saute. Dump everything else in the instant pot, allowing the garlic and onions to easily saute in the oil.
Serve up with your choice of foods such as bacon, eggs, sausage, or something else and garnish with fresh herbs if you have them.
Do note that this dish is filling enough that it can be a stand-alone meal like it was for our family!
Get More instant pot recipes to try
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