This Hearty Vegetable Hash has comfort all wrapped up. A melody of carrots, potatoes, peppers and leeks cooked in a flavoursome broth for a fantastic winter side dish. Serve it as a side dish to roast chicken, pork or even grilled seafood.
What is a Vegetable Hash
A Hash is a dinner or side dish comprised of a mix of vegetables and sometimes meat. It’s cooked in a skillet on the stove top and served hot. Often it’s made using leftover vegetables that are cut smaller and fried off to make a Vegetable Hash.
Growing up we had kind of a version of this, using only potatoes and onions. We usually had it on a Monday because there were always potatoes left over from Sunday dinner. I always looked froward to it and found it quite tasty.
This vegetable hash uses a variety of carrots, potatoes, leeks and even a green pepper. It was really tasty. I served it as a lunch with some Rustic Bread. But it could easily make a side dish as well.
Notes About This Hearty Vegetable Hash
- I used tri colour carrots for this recipe. This isn’t necessary, you can just as easily use regular orange carrots and it will be totally fine.
- Using Purple carrots will color the dish slightly. You will notice the over all colour of this dish has a purple tone, that’s because of the purple carrots. The purple carrots I used were only purple on the outside.
- This dish uses Leeks which have a fantastic flavour. If you don’t have leeks, you can use regular yellow onions.
Enjoy the dish friends and I’ll see you all in a few days with more kitchen inspiration. Until the, keep on cooking.
Here’s Some More Great Vegetable Side Dishes You’ll Love
Hearty Vegetable Hash
Ingredients
- 3 Potatoes peeled and cut into 1 inch pieces
- 6 carrots assorted variety, peeled and roughly chopped
- 1 small green pepper finely diced
- 1 Leek finely chopped
- 2 clovs Garlic crushed
- 2 Bay leaves
- 1 Cup Vegetable stock
- 3 Tablespoons butter
- Sea salt
- Black pepper
Instructions
- In a large skillet set over medium to high heat, add the butter and garlic. When it starts to sizzle, after about a minute, add the leeks, green peppers and bay leaves. Cook, stirring occasionally for about 5 minutes. Add the vegetables and stir really well for about another minute. Splash in about 1/2 cup of the stock and leave to evaporate. This will take about 3 minutes. Add the rest of the stock, cover and reduce heat to medium low. Leave to cook for about 5 minutes. Take lid off pan, stir well and let the rest of the stock evaporate. This will only take a couple of minutes. Then give the vegetables a good stir, season with salt and pepper and let them slightly brown on the outside. A further minute or two.
- Remove from heat and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
