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Winter Vegetable Hash

Winter Vegetable Hash

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
rjlund

rjlund

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
  2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
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Reviews

Jessica
103

Jessica

2/27/2007

Deliciously healthy comfort food! Of course, it helps that you like all the vegetables on their own! I substituted butternut squash for the acorn squash and added dried crushed sage leaves instead. Like others, I could definately finish a whole lot of this at a time. Based on other reviewers' suggestions, I cooked the potato and onion alone for 10 minutes, then added the squash, mushroom, and bell pepper and cooked for an additional 10 minutes. Finally, I added the remaining vegetable and cooked the final 5 minutes. So good! A keeper of a recipe and a great starting point for making your own vegetable hash recipe.

PRINSESSA54
73

PRINSESSA54

11/27/2006

I thought this was very good. I used a mix of regular and shitake mushrooms because the shitake mushrooms were so expensive. I have to say that the shitake mushrooms give it a much more interesting flavor. I will be making this again!

Larry Hauser
62

Larry Hauser

10/4/2007

I added the kale at the beginning, along with the potatoes and the squash. 5 minutes is not nearly enough to wilt kale in my experience: it can stand as much cooking as the potatoes. The diced red pepper, on the other hand, I withheld until the last five minutes or so. I substituted some of the giant puffball Kathy Turner gave us for the shitakes, and a leek for the shallot; added some frozen "meat"balls (my wife's vegetarian)for protein's sake; and I served this, with some grated cheese to go on top, as a main dish. Delish! This is an amazing festive autumn treat even without the giant puffball. In fact, we enjoyed this so much that I'm cooking it again tonight (for the second night running). Still some giant puffball left, but this time I'll substitue fish sausage (she's a pesce-vegetarian) for the "meat"balls, and adding Kathy's green beans to the melange.

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