Potato And Vegetable Hash Recipes

Steps:

• 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.
• Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

Steps:

• Chop the potatoes into 1/2 inch cubes.
• Chop the celery, onion, and carrots into 1/4 inch cubes.
• Mince the garlic.
• Melt half a stick of butter in a large frying pan, over medium-high heat.
• Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan.
• Cook vegetables, stirring frequently, for 10 minutes over medium-high heat.
• Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar.
• Cook for another 7-8 minutes, stirring frequently.
• Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes.
• It is done when the sweet potatoes are crispy on the outside, and soft on the inside.