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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