VEGETABLE HASH RECIPES

VEGETABLE HASH RECIPE | MYRECIPES

Vegetable Hash Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

6 medium-size green peppers, seeded and chopped
6 stalks celery, chopped
4 medium onions, chopped
¼ cup shortening
1 (28-ounce) can whole tomatoes, undrained
Hot cooked rice

Steps:

Sauté green pepper, celery, and onion in shortening in a large Dutch oven until tender. Add tomatoes. Reduce heat and simmer 1 hour, uncovered, stirring occasionally. Serve over rice.

VEGETABLE HASH WITH POACHED EGG RECIPE - NYT COOKING

Vegetable Hash With Poached Egg Recipe - NYT Cooking image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there’s ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield Serves four

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http//schema.org, Calories 211, UnsaturatedFatContent 9 grams, CarbohydrateContent 19 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 410 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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