Sunday Vegetable Hash
A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.
Yield
6 servingsPrep
5 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
turnip
|
*
|
| 1 | large |
potatoes
|
*
|
| ¼ | cup |
vegetable stock
defatted |
|
| 1 | cup |
onions
diced |
|
| 1 | cup |
sweet red bell peppers
diced |
|
| 1 | cup |
green bell peppers
diced |
|
| 1 | cup |
corn
thawed, if frozen |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
parsley leaves
flat-leaf, chopped |
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
turnip
|
*
|
| 1 | large |
potatoes
|
*
|
| 59 | ml |
vegetable stock
defatted |
|
| 237 | ml |
onions
diced |
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 237 | ml |
green bell peppers
diced |
|
| 237 | ml |
corn
thawed, if frozen |
|
| 5 | ml |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
parsley leaves
flat-leaf, chopped |
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Peel and cut turnip and potato into ¼ inch dice.
Place in pot with water to cover.
Bring to a boil and cook until just tender.
Drain and remove to a bowl.
Pour vegetable broth into a large, non-stick skillet.
Add diced onion and peppers; cook over medium heat, stirring, for 4 to 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.
Spray the skillet with non-fat spray.
Add vegetables and weigh down with a heavy lid, slightly smaller than the skillet.
Cook over medium heat for 5 to 7 minutes, or until bottom is slightly golden.
Turn hash over with a spatula; cook for 3 minutes longer, or until hash is golden.
Remove hash to a platter.
Sprinkle with remaining parsley and serve.
