Sunday vegetable hash

6 servings

Ingredients

Quantity Ingredient
1 large White turnip (about 8 oz)
1 large Boiling potato (about 8 oz)
¼ cup Defatted vegetable broth
1 cup Diced onion (1/4\")
1 cup Diced red bell pepper (1/4\")
1 cup Diced green bell pepper (1/4\")
1 cup Corn kernels
1 teaspoon Dried thyme
Salt to taste
Pepper to taste
4 tablespoons Chopped flat-leaf parsley
Olive-oil cooking spray
6 Poached eggs (opt)

Directions

This veggie hash is different than most you've had, as it is not supposed to form a large, heavy pancake. It is a fresh and lively approach to an old standby.

1. Peel and cut turnip and potato into ¼" dice. Place in a pot with water to cover. Bring to a boil and cook until just tender. Drain and remove to a bowl.

2. Pour vegetable broth into a large, non-stick skillet. Add diced onion and peppers; cook over medium heat, stirring, for 4-5 minutes.

Add corn and cook for 1 minute. Add to the turnip and potato mixture.

Toss with thyme, salt, pepper and 3 tablespoons parsley.

3. Coat skillet with olive-oil spray. Add vegetables abd weigh down with a heavy lid, slightly smaller than the skillet. Cook over medium heat for 5-7 minutes, or until bottom is slightly golden. Turn hash over with a spatula, spraying the skillet with more oil; cook for 3 minutes longer, or until hash is golden.

4. Remove hash to a platter. Sprinkle with remaining parsley. Serve topped with poached eggs, if desired.

Per serving (without eggs): 101 calories, 1 gram fat, no cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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