Trader Joe’s Holiday Hash Recipe

This savory, tender Trader Joes Holiday Hash Recipe is made with butternut squash, sweet potatoes, and fresh herbs, ready in 25 minutes. The natural sugars in the root vegetables caramelize perfectly in the skillet, releasing a fragrant, festive aroma. I always keep a batch prepped in the fridge for quick holiday mornings.

Why This Classic Works

I used to rely exclusively on the store-bought containers during the busy winter season. Finding the right ratio of sweet potato to butternut squash was the tricky part of recreating it at home.

Dicing the vegetables into uniform, small pieces ensures they cook quickly and brown evenly in the pan. Now I can enjoy this festive blend year-round without waiting for it to hit the shelves.

Trader Joes Holiday Hash Recipe Ingredients

• 1 cup butternut squash, peeled and finely diced
• 1 cup sweet potato, peeled and finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup celery, finely diced
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Holiday Hash Recipe

1. Prep the vegetables: Peel and finely dice the butternut squash, sweet potato, red onion, and celery into uniform 1/4-inch cubes.
2. Heat the pan: Place a large cast-iron skillet over medium heat and add the olive oil.
3. Cook the root vegetables: Add the squash and sweet potato to the skillet, stirring occasionally for 8 to 10 minutes until they begin to soften.
4. Add aromatics: Stir in the red onion and celery, cooking for another 5 minutes until the onions are translucent.
5. Season and crisp: Sprinkle in the fresh sage, rosemary, salt, and pepper, cooking for 3 more minutes until the vegetables are tender and browned on the edges.

Recipe Tips

• Cut uniformly: Dicing the vegetables to the exact same size guarantees they cook at the same rate.
• Use a large skillet: Crowding the pan will cause the vegetables to steam instead of roasting and getting those crispy edges.
• Swap the herbs: If you do not have fresh sage or rosemary, dried poultry seasoning makes a great substitute.

What To Serve With Holiday Hash

This fragrant vegetable blend pairs perfectly with fried or poached eggs for a hearty morning meal. You can also mix it into your favorite cornbread stuffing or serve it alongside roasted turkey.

How To Store

Keep leftover hash in an airtight container in the fridge for up to 4 days. You can also freeze the uncooked, diced vegetable mix in a freezer bag for up to 3 months.

FAQs

Can I roast this in the oven instead?

Yes, spread the diced vegetables on a baking sheet, toss with oil and herbs, and roast at 400°F for 20 minutes.

Do I have to peel the sweet potatoes?

Peeling is recommended to match the exact texture of the original store-bought hash, but you can leave the skin on for extra fiber.

Can I add meat to this?

Absolutely. Crumbled breakfast sausage or diced bacon cooked into the hash makes it a complete, savory meal.

Nutrition

• Calories: 120 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 310 mg
• Total Carbohydrate: 14 g
• Protein: 1 g

Try More Recipes:

• Trader Joe’s Chantilly Cream Vanilla Bean Sheet Cake Recipe
• Trader Joe’s Pumpkin Bread Mix Hacks Recipe
• Trader Joes Cake Hack Recipe

Trader Joes Holiday Hash Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Savory, tender Trader Joes Holiday Hash Recipe packed with sweet potatoes, butternut squash, and fresh sage, ready in 25 minutes. This quick skillet side makes festive breakfasts and holiday stuffings incredibly easy.

Ingredients

• 1 cup butternut squash, peeled and finely diced

• 1 cup sweet potato, peeled and finely diced

• 1/2 cup red onion, finely diced

• 1/2 cup celery, finely diced

• 2 tablespoons olive oil

• 1 tablespoon fresh sage, chopped

• 1 teaspoon fresh rosemary, finely chopped

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Prep the vegetables: Peel and finely dice the butternut squash, sweet potato, red onion, and celery into uniform 1/4-inch cubes.
• 2. Heat the pan: Place a large cast-iron skillet over medium heat and add the olive oil.
• 3. Cook the root vegetables: Add the squash and sweet potato to the skillet, stirring occasionally for 8 to 10 minutes until they begin to soften.
• 4. Add aromatics: Stir in the red onion and celery, cooking for another 5 minutes until the onions are translucent.
• 5. Season and crisp: Sprinkle in the fresh sage, rosemary, salt, and pepper, cooking for 3 more minutes until the vegetables are tender and browned on the edges.