Vegetable Hash
A hearty vegetable hash featuring tender turnip, potato, peppers, and corn, seasoned with thyme and parsley, perfect for a flavorful breakfast or light dinner.
Ingredients
Instructions
- Cook turnip and potato until tender; drain and remove to a bowl. Put broth in skillet.
- Cook onion and red and green peppers over medium heat for about 4 minutes.
- Add corn, turnip, and potato to the skillet; toss with thyme, salt, pepper, and 3 tablespoons parsley.
- Coat a heavy skillet with olive oil spray.
- Cover and cook over medium heat for 5 to 7 minutes, until the bottom is golden.
Tips & Substitutions
For a heartier hash, consider adding diced carrots or sweet potatoes for extra flavor and nutrition. If you don’t have vegetable broth, water can be used as a substitute, but it may lack depth. Fresh herbs like parsley and chives can elevate the dish; add them just before serving. This recipe is versatile and can easily accommodate whatever vegetables you have on hand.
Serving Suggestions
Serve this vegetable hash as a satisfying breakfast topped with a fried or poached egg. It also makes a great side dish for lunch or dinner, pairing well with grilled meats or a fresh salad. For a complete meal, consider serving it alongside Cubed Steak With Gravy, which complements the flavors beautifully.
Storage & Reheating
Store leftover vegetable hash in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through, adding a splash of vegetable broth if it seems dry. You can also microwave it, but be sure to cover it to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Hash contains roughly 430 calories, with 11g protein, 79g carbohydrates, and 15g fat. It is an excellent source of vitamin C (217% of the Daily Value), dietary fiber (119% of the Daily Value), and iron (74% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used in this vegetable hash. Just make sure to thaw and drain them before adding to the skillet to prevent excess moisture. This can save time and still provide a delicious outcome.
What can I substitute for thyme?
If you don’t have thyme, oregano or rosemary can be good alternatives. Each herb brings a unique flavor profile; however, adjust the quantity to suit your taste. Fresh herbs are often stronger than dried, so use less if substituting.
Is this recipe suitable for meal prep?
Absolutely! This vegetable hash is perfect for meal prep. You can cook and store it in portions for quick breakfasts or lunches throughout the week. Just reheat as needed for a nutritious, easy-to-eat meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).