Sunday Vegetable Hash

Course : Vegetables
Serves: 6
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1 large white turnip -- (about 8)
1 large boiling potato -- (about 8)
1/4 cup defatted vegetable broth
1 cup diced onion -- (1/4 inch)
1 cup diced red bell pepper -- (1/4 inch)
1 cup diced green bell pepper -- (1/4 inch)
1 cup corn kernels -- thawed, if frozen
1 teaspoon dried thyme
1 teaspoon salt and black pepper -- to taste
4 tablespoons chopped flat-leaf parsley
1 spray non-stick cooking spray

Preparation / Directions:

1. Peel and cut turnip and potato into 1/4-inch dice. Place in pot with water to cover. Bring to a boil and cook until just tender. Drain and remove to a bowl. 2. 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 potatoe mixture. Toss with thyme, salt, pepper and 3 table- spoons parsley. 3. 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 has over with a spatula; cook for 3 minutes longer, or until hash is golden 4. Remove hash to a platter. Sprinkle with remaining parsley.


Nutritional Information:

62 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium

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