Winter Vegetable Hash

A plate of salmon topped with a vegetable hash on a wooden tray

Let's make Winter Vegetable Hash! This hash features winter veggies like potato, purple turnip and Brussels sprouts and pairs with a tart Granny Smith apple hash to top your favorite protein. Apples cook in olive oil with Dijon mustard, then are kept warm while the potatoes and turnips crisp up and soften. Add Brussels sprouts to the mix and cook until browned. Enjoy the wintertime vegetable harvest by enjoying Winter Vegetable Hash with dinner.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 275kcal

Ingredients

Apple Hash

1 tablespoon extra virgin olive oil
1 tablespoon grainy Dijon mustard
2 Granny Smith apples diced
¼ teaspoon kosher salt
Black pepper to taste
Juice from ½ lemon

Winter Vegetable Hash

2 tablespoons extra virgin olive oil
1 russet potato diced
1 large purple turnip diced
16 Brussels sprouts halved and peeled
Kosher salt and black pepper to taste
Juice from ½ lemon

Instructions

Make the Apple Hash

Dice the apples into ½” bite-sized pieces.
Heat the olive oil in a nonstick skillet over medium-high heat.
When melted, add the apples, stirring constantly as they cook. Season with salt and pepper, then add the Dijon mustard. Cook for 5-7 minutes, or until browned and soft.
Squeeze in the lemon juice, then remove the apple hash from the pan. Set aside.

Make the Winter Vegetable Hash

Using the same pan, heat the olive oil over medium-high heat.
Dice the potato and turnip into ½” pieces (similar to that of the apple.)
When the oil is warm, add the potato and turnip, and season with salt and pepper.
Cook for 5-10 minutes, or until they begin to have a brown crust.
Add the Brussels sprouts, and cook for another 5-10 minutes. (You want everything to soften and get brown, but not become a mushy mess.)
Remove from the heat, and add the lemon juice.
Serve the Winter Vegetable Hash with the Apple Hash over fish or chicken, and enjoy warm.

Notes

Recipe adapted from Blue Apron.

Nutrition