Two Potato Vegetable Hash

This Two Potato Vegetable Hash is a comforting, rustic dish that celebrates the humble potato in two forms. By combining the natural sweetness and moisture of grated sweet potatoes with the sturdy, starchy texture of baking potatoes, this hash offers a delightful balance of flavors and textures. The addition of zucchini, turnips, and aromatic herbs like tarragon and parsley elevates the dish from simple sides to a satisfying main course. It is incredibly versatile, making it perfect for weeknight dinners when you need something quick yet nourishing. The ingredients come together in a single skillet, creating a fragrant, tender mixture that is both light and filling. Serve it warm as a standalone meal or alongside a protein of your choice for a complete, home-style feast that the whole family will enjoy.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 43.0

Dietary: Gluten-free

Description

This Two Potato Vegetable Hash is a comforting, rustic dish that celebrates the humble potato in two forms. By combining the natural sweetness and moisture of grated sweet potatoes with the sturdy, starchy texture of baking potatoes, this hash offers a delightful balance of flavors and textures. The addition of zucchini, turnips, and aromatic herbs like tarragon and parsley elevates the dish from simple sides to a satisfying main course. It is incredibly versatile, making it perfect for weeknight dinners when you need something quick yet nourishing. The ingredients come together in a single skillet, creating a fragrant, tender mixture that is both light and filling. Serve it warm as a standalone meal or alongside a protein of your choice for a complete, home-style feast that the whole family will enjoy.

Ingredients

2 lg Sweet potatoes or yam, coarsely grated
2 lg Baking potatoes, peeled and coarsely grated
1.25 c Water
1 tb Chicken soup bouillon (or vegetable bouillon for vegan)
1 tb Onion flakes
2 sm Zucchini, coarsely grated
2 sm Turnips or rutabagas, coarsely grated
2 ts Parsley, chopped
0.5 ts Tarragon
0.13 ts Pepper, or to taste

Directions

1
Peel and coarsely grate the sweet potatoes and baking potatoes.
2
Coarsely grate the zucchini and turnips or rutabagas.
3
In a large skillet, combine the grated potatoes, zucchini, turnips, water, bouillon, onion flakes, tarragon, parsley, and pepper.
4
Place the skillet over high heat and cook, uncovered, stirring occasionally.
5
Continue cooking until the vegetables are crisp-tender and most of the water has evaporated, about 10-15 minutes.
6
Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 43.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.5mg1%
Total Carbohydrate 10.0g4%
Dietary Fiber 1.5g6%
Sugars 2.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a strictly vegan version, use vegetable bouillon instead of chicken bouillon.

You can adjust the amount of water based on the moisture content of your vegetables; start with less if your zucchini is very watery.

This dish is best served fresh from the skillet to maintain the crisp-tender texture of the vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.

Keywords: hash, potato, sweet potato, baking potato, vegetable, vegan, skillet, dinner, tarragon, parsley, zucchini, turnip, easy, healthy, side dish, main course, rustic, comfort food, gluten free, oil free, vegetarian

Read it online: https://www.chefs-mate.com/recipe/two-potato-vegetable-hash/