Winter Vegetable Hash Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

Steps:

• Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

Steps:

• Melt oil and butter in a large skillet over medium heat.
• Mix in potatoes,shiitakes, pepper, squash, and shallot.
• Season with garlic powder, salt, and pepper.
• Cook 25 minutes, stirring occasionally, until potatoes are tender.

Steps:

• Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
• Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
• Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
• Warm the evoo with the red pepper flakes in a large saute pan.
• When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
• Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
• Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.