Slow Sunrise Hash

a plate of slow-cooked vegetable hash
Prep Time: 
4 hours
Number of Servings: 
Serves 4
Recipe Source: 
Slow Cooked Paleo by Bailey Fischer ($21.99, Page Street Publishing Co., 2019)


  • 2 cups peeled and cubed butternut squash
  • 2 cups halved or quartered Brussels sprouts
  • 1 12 Tbsp avocado oil, divided
  • 1 garlic clove, minced
  • Juice of 12 lemon, plus more for serving
  • 1 tsp dried rosemary, plus more for serving
  • 14 tsp smoked paprika
  • Salt and ground black pepper, to taste
  • 1 small zucchini, sliced
  • 1 cup halved cherry tomatoes
  • 1 cup baby spinach
  • Chopped avocado, for serving (optional)


  1. Place squash, Brussels sprouts, 1 tablespoon of the oil, the garlic, lemon juice, rosemary, paprika, and salt and pepper into a slow cooker. Stir to combine and cover. Cook on low for 3 to 4 hours or on high for 1 to 2 hours, until butternut squash is fork-tender.
  2. Mix in zucchini, tomatoes, and spinach. Add remaining 12 tablespoon of oil if needed. Cover and cook on low for an additional 30 minutes, or until zucchini is fork-tender and spinach has wilted. Top with more rosemary, fresh lemon juice, or chopped avocado, if desired.


  • Hash is easy to make and a great “clean out the fridge” meal to use up random vegetables and reduce food waste. It tastes great as leftovers too! Add or replace any vegetables you prefer or want to use up.
  • Vegetables with a longer cook time, such as squash, should be added first, and vegetables that cook quickly, such as zucchini, should be added in the last 30 minutes.
Nutrition Info: 
With chopped avocado: 197 Calories, 4 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (2 g sat), 315 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, ★★★ Vitamin B6, ★★ Folate, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Phosphorus, Potassium