Sunday Vegetable Hash Recipe

Sunday Vegetable Hash Recipe

Ingredients

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

Method

1. Peel and cut turnip and potato into 1/4-inch dice.
2. Place in pot with water to cover.
3. Bring to a boil and cook until just tender.
4. Drain and remove to a bowl.
5. Pour vegetable broth into a large, non-stick skillet.
6. Add diced onion and peppers; cook over medium heat, stirring, for 4 to 5 minutes.
7. Add corn and cook for 1 minute.
8. Add to the turnip and potato mixture.
9. Toss with thyme, salt, pepper and 3 table- spoons parsley.
10. Spray the skillet with non-fat spray.
11. Add vegetables and weigh down with a heavy lid, slightly smaller than the skillet.
12. Cook over medium heat for 5 to 7 minutes, or until bottom is slightly golden.
13. Turn has over with a spatula; cook for 3 minutes longer, or until hash is golden 4.
14. Remove hash to a platter.
15. Sprinkle with remaining parsley.

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