Winter Vegetable Hash Recipes
WINTER VEGETABLE HASH
This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!
Provided by Chef Edlear
Categories Winter
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
- Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
- Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
- Warm the evoo with the red pepper flakes in a large saute pan.
- When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
- Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
- Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.
Nutrition Facts : Calories 231.8, Fat 7, SaturatedFat 1, Sodium 14.8, Carbohydrate 39, Fiber 5.1, Sugar 2.5, Protein 4.7
WINTER VEGETABLE HASH
Just found this on allrecipes.com, and am recording it here so I don't lose it. Looks good to me. Let me know what you think.
Provided by Sarah Chana
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt oil and butter in a large skillet over medium heat.
- Mix in potatoes,shiitakes, pepper, squash, and shallot.
- Season with garlic powder, salt, and pepper.
- Cook 25 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 225.6, Fat 11, SaturatedFat 3.4, Cholesterol 10.2, Sodium 65.8, Carbohydrate 31.7, Fiber 4, Sugar 3.3, Protein 3.4
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