Potato And Autumn Vegetable Hash Recipes

WINTER VEGETABLE HASH

Winter Vegetable Hash image

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Provided by rebeccalovestocook

Categories Trusted Brands: Recipes and Tips U.S. Potato Board

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
½ pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g

POTATO AND VEGETABLE HASH

Potato and Vegetable Hash image

My mom and I stumbled upon this concoction on the day after Christmas. I had received a french fry cutter ($20 at Bed Bath & Beyond), and we were experimenting with it. Before long, we figured out how to make little cubed potatoes, and then started cubing every veggie we had in the fridge. When we were done, we had a huge plate of cubed food and we felt bad throwing it all out. So we made the obvious decision - fry it all up in butter! It ended up tasting amazing, and I made it again to bring to a New Years Eve dinner party the next week. It received rave reviews!

Provided by Single and Starving

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 large sweet potatoes
4 medium russet potatoes
1 large white onion
4 stalks celery
2 carrots
8 garlic cloves
3/4 cup butter
1/2 tablespoon nutmeg
2 tablespoons salt
1 tablespoon pepper
1/2 cup brown sugar

Steps:

Chop the potatoes into 1/2 inch cubes.
Chop the celery, onion, and carrots into 1/4 inch cubes.
Mince the garlic.
Melt half a stick of butter in a large frying pan, over medium-high heat.
Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan.
Cook vegetables, stirring frequently, for 10 minutes over medium-high heat.
Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar.
Cook for another 7-8 minutes, stirring frequently.
Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes.
It is done when the sweet potatoes are crispy on the outside, and soft on the inside.

Nutrition Facts : Calories 340.1, Fat 17.7, SaturatedFat 11.1, Cholesterol 45.8, Sodium 1924.3, Carbohydrate 44.2, Fiber 4.7, Sugar 17.4, Protein 3.6

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