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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A hearty fried vegetable hash with brussel sprouts, carrots, parsnips, and potatoes. Would also work well with leftover vegetables. From Saveur magazine. Ingredients:
8 ounces brussels sprouts, halved |
6 medium carrots, chopped |
3 medium parsnips, chopped |
6 tablespoons olive oil |
2 lbs russet potatoes |
6 tablespoons butter |
1 small onion, minced |
1/4 cup heavy cream |
3 tablespoons finely chopped chives |
Directions:
1. Heat oven to 400* F. Place brussels sprouts, carrots, and parsnips on a baking sheet, toss with 4 tbsp oil, salt and pepper. Bake until tender, 25 minutes. Cool.
2. Meanwhile, boil potatoes for 20 minutes. Drain and set aside.
3. Melt 2 tbsp of butter. Cook onions for 8-10 minutes until soft. Remove from heat - add potatoes, salt, pepper, cream, and chives. Mash until smooth, and then stir in roasted vegetables.
4. Heat remaining oil and butter in a 12 skillet. Add vegetable mixture, and cook over medium high heat until brown, flipping once. Listen to it bubble and squeak as you cook it.
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