Sunday Vegetable Hash

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.