Potato Scramble w/ Butternut Squash and Pasilla Peppers

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Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Moderate
Yields: 4

Start your day off with this tasty potato scramble! Mixed with butternut squash and pasilla peppers, this scramble is a delectable and healthy breakfast treat.


  • 1 1/4 pounds (3 medium) peeled, diced russet potatoes
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1 cup diced stemmed and seeded pasilla peppers
  • 4 cups grated butternut squash (about 1 pound)
  • 1/2 cup thinly sliced green onions
  • 3/4 cup grated low-fat jack or Cheddar cheese


Heat oven to 350°F. In large pot of boiling water, boil potatoes for 5 minutes or until barely tender; drain. In skillet over high heat, heat oil. Add potatoes and season with salt and pepper; cook, stirring occasionally, about 10 minutes or until golden brown. Add peppers and cook until just softened. Mix in squash and green onions; Cook over medium heat, stirring occasionally, 5 minutes more. Spread potato mixture evenly in baking dish; sprinkle with cheese. Bake 15 minutes or until cheese is melted.


Calories: 308
Fat: 10g
Cholesterol: 11mg
Sodium: 198mg
Fiber: 6g
Protein: 12g
Potassium: 1388mg

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