VEGETABLE HASH
This classic vegetable hash recipe offers a comforting and versatile dish, perfect for using up leftover vegetables. The combination of potatoes and other vegetables, seasoned with herbs and spices, creates a savory and satisfying meal. Cooked until a golden-brown crust forms, this hash is a delightful way to enjoy a simple yet flavorful meal. Serve it for breakfast, lunch, or dinner!
Ingredients
- 2 cups Potato (Quantity estimated (not specified in original recipe))
- 1 cup Mixed vegetables (onion, chives, green pepper, etc.) (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Parsley, chopped (Quantity estimated (not specified in original recipe))
- 1/4 cup Vegetable stock (or water/milk) (Quantity estimated (not specified in original recipe))
- 1/2 tablespoon Butter
Instructions
- 1Chop the potatoes and other vegetables (onion, chives, green pepper, etc.) finely. Season with salt, pepper, and chopped parsley.
- 2Moisten the vegetables with vegetable stock (or water/milk). Melt the butter in a pan over medium heat. Add the hash, spreading it evenly in the pan.
- 3Cover the pan and let the hash cook over a moderate fire (medium heat) for 30 minutes, or until the potatoes are tender and a rich brown crust forms on the bottom. Fold over like an omelet and serve.