How about a delightful green hash? Without meat, but with plenty of wonderful root vegetables and greens. It tastes absolutely amazing and can be varied endlessly depending on what you have on hand.
Recipe for green hash with vegetables and root vegetables
How about a delightful green version of hash? Without meat, but instead packed with lots of wonderful root vegetables and greens. It tastes absolutely fantastic and can be varied infinitely depending on what you have in stock.
This colorful hash features potatoes, carrots, golden beets, parsnips, bell peppers, zucchini, and kale – all sautéed, well-seasoned, and served with sunny-side-up eggs. An absolutely delicious and flavorful mix that can be enjoyed as is with eggs and bread or served as a side dish to a good patty, steak, or similar.
Easy and quick to make, perfect for meat-free days!
Servings: people
Green hash with vegetables and root vegetables
How about a delightful green hash? Without meat, but with plenty of wonderful root vegetables and greens. It tastes absolutely amazing and can be varied endlessly depending on what you have on hand.
Equipment
- Cutting Board
- Knife
- Frying Pan
Ingredients
- 1 pcs. Onion
- 2 cloves Garlic
- 4 pcs. Potato
- 3 pcs. Carrots
- 2 pcs. Beetroot yellow
- 2 pcs. Parsnip
- 1 pcs. Bell Pepper
- 1 pcs. Squash
- 50 gram Kale fresh
- Butter for frying
- Salt and Pepper
In addition
- 4 pcs. Egg fried egg
- 4 slices Bread
Instructions
- Chop the onions and garlic finely.
- Peel and dice the potatoes, carrots, beets, and parsnips into small cubes. Also dice the bell pepper and squash and chop the kale.
- Heat the butter in a pan and first add the onions and garlic, sautéing until the onions become soft.
- Then add all the root vegetables, sauté for about 10 minutes until they are tender but still have a bit of bite.
- Add the bell pepper, squash, and kale, and sauté for an additional 5-10 minutes until everything reaches your desired consistency.
- Season with salt and pepper and serve with fried eggs and bread.