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Winter Vegetable Hash

Yukon gold potatoes, parsnips, carrots, mushrooms, delicata squash and kale come together in this quick veggie stir fry. Seasoned with salt, pepper, shallots and fresh thyme, this winter vegetable hash is the perfect accompaniment to any dish.
Author Emily Weeks, RDN, LD

Ingredients

  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 2 yukon gold potatoes finely diced
  • 1 parsnip finely diced
  • 2 carrots finely diced
  • 1 shallot finely minced
  • 1 delicata squash sliced into half moons, seeds removed
  • 8 oz cremini mushrooms sliced thin
  • ½ head kale torn into small pieces
  • Salt and pepper to taste
  • fresh thyme for garnish

Instructions

  1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, parsnips, carrot and shallot. Season with salt and pepper. Cook 20 minutes, stirring occasionally, until potatoes are almost tender.

  2. Add the squash, mushrooms and kale. Continue cooking for 5-8 more minutes, until the squash is tender. You may need to add an extra splash of oil if the mixture is drying out. Season to taste with salt and pepper. Garnish with fresh thyme leaves.