Root Vegetable Hash
Ingredients
- 1 cup cubed peeled sweet potato
- 1 cup cubed peeled gold potato
- 1/2 cup diced sweet onion
- 1 cup diced, peeled parsnip
- 1/2 cup diced peeled carrot
- 1/2 cup diced peeled turnip
- 1/4 cup fresh chopped mixed herbs
- oil to cook
- Salt and Pepper to taste
- 1 cup water
- 1/2 cup green vegetable like peas, brussel sprouts, asparagus or something seasonal.
Instructions
- Heat a good coating of olive oil in a large saute pan over high heat. Add in onions and stir occasionally until translucent.
- Add in potatoes and continue cooking until they begin to brown, then add in the sweet potatoes. Keep cooking until lightly browned. Stir occasionally.
- Add in the rest of the vegetables and continue cooking and stirring until good color appears. Then add water and simmer.
- Cook down the water until it is almost gone. If the vegetables are still hard, add more water and continue to cook down. Add in green vegetable toward the end so it down't overcook. If you are using something heartier like brussel sprouts, cook them partially before adding in.
- When the water is gone and the vegetables are cooked, add in salt, pepper, and a splash of oil. Turn off heat and fold in the herbs. Serve immediately or hold and reheat later.
Notes
This recipe calls for turnips and parsnips. Feel free to switch vegetables depending on what is available. I also like to add in brussel sprouts toward the end. You can add in a green vegetable like peas, favas, green beans, asparagus, or whatever else is available. See what is in season.
The same applies to herbs. Use what you can get. I would avoid dill and basil because they tend to be too tender and turns black too easily.