Recipe Developer Mary Jane Miller stopped by to share her a delicious Thanksgiving side dish. This Root Vegetable Hash is a recipe she developed for Governor Dayton.
Root Vegetable Hash
These vegetables usually take a long time to cook, but if you chop them in little bits that are all the same size, they cook in less than an hour on top of the stove. Feel free to mix and match your veggies—add carrots, turnips, or even butternut squash. You should have about 6 cups of chopped vegetables.
Prep time: 35 minutes
Ready in: 35 minutes
3 Tbsp. olive oil
1 Tbsp. butter
1 large sweet potatoes, peeled and chopped (about 12 oz.)
1/2 of one large rutabaga, peeled and chopped (about 12 oz.)
2 medium parsnips, peeled and chopped (about 12 oz.)
1 small onion, chopped
1 clove garlic, chopped
Salt and pepper
1 tsp. Alleppo red pepper flakes (or 1/2 tsp. red pepper flakes)
- In a large nonstick skillet over medium heat, heat the olive oil and butter together. When the butter is melted add the vegetables. Toss to coat. Season lightly with salt and pepper. Cover, reduce heat, and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally.
- Remove lid and increase heat to medium high. Cook, stirring with a spatula to scrape up and bits that are sticking, about 5 minutes or until some of the hash has browned. Stir in red pepper flakes. Remove from heat, taste, and add more salt and pepper to taste.
Makes 8 servings