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Simple Veggie Hash Cooking Recipes

Veggie Hash


I like to top servings of this delicious hash with a poached egg, and pass a platter of hot Italian sausages on the side for an easy busy-night dinner. The vegetables can be prepared early in the day and finished at dinnertime.


Makes 6 to 8 servings

  • 2 tablespoons butter

  • 3 small firm turnips, peeled, cut into 1/4 inch dice, simmered in salted water to cover until just tender, about 10 minutes, and drained

  • 1 small rutabaga, peeled, cut into 1/4 inch dice, simmered in salted water to cover and just tender, 10 to 15 minutes and drained

  • 2 waxy white potatoes, brown skinned, unpeeled, cut into 1/4 inch dice, simmered in salted water to cover until just tender, 10 to 15 minutes, and drained

  • 2 large carrots, peeled, cut into 1/4 inch dice, simmered in salted water to cover until just tender, about 10 minutes, and drained

  • 1 cup boiling onions, boiled in water to cover for 1 minute, drained, and peeled, then simmered in salted water to cover until tender, about 15 minutes, and drained

  • 3 tablespoons heavy cream

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh oregano

  • Salt and freshly ground black pepper to taste

  • Hot pepper sauce to taste

  • 1 tablespoon thinly sliced green onions (scallions)

  1. Melt the butter in a large skillet over medium heat. Add the drained vegetables and cook, tossing, until well coated with butter. Stir in the cream and herbs. Season well with salt and pepper. Cook over medium heat until the vegetables begin to brown slightly, up to 10 minutes. Stir in the hot pepper sauce. Serve very hot, garnished with the green onions.

  2. Variation:

  3. To serve as a dinner entree, spoon a generous amount on a heated dinner plate. Make a hollow in the top with the back of a large spoon. Slip a soft poached egg into the hollow. Season with salt and pepper. Serve with crisp grilled hot Italian sausages on the side.

  4. Note:

  5. For a slightly different, but more time consuming, presentation, instead of dicing the vegetables, use a very small vegetable garnish baller to cut tiny balls out of the vegetables.

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