Autumn Hash Food

POTATO AND AUTUMN VEGETABLE HASH

Potato and Autumn Vegetable Hash image

Provided by Josie Le Balch

Categories Potato Side Roast Thanksgiving Vegetarian High Fiber Dinner Beet Sweet Potato/Yam Fall Family Reunion Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

Herb oil:
1/3 cup extra-virgin olive oil
1/3 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
Hash:
6 1-to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
6 1- to 11/4-inch-diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes

Steps:

For herb oil:
Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For hash:
Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

SAVORY AUTUMN HASH

Savory Autumn Hash image

I roasted some duck last night with a blackberry wine marinade and glaze. I went down to the Organic market and picked up some yams, acorn squash and turnips. I decided to add bacon and mushrooms and it turned out SO good! Goes great on a chilly Autumn day as a savory rich side dish.

Provided by graniteangel

Categories Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 small acorn squash, peeled and chopped into med sized chunks (about 2 cups chopped)
1 large yam, peeled and chopped into med size chunks (about 1 1/2 cups chopped)
1 medium size turnip, peeled and chopped into med sized chunks (about 3/4 cup chopped)
2 teaspoons creole seasoning
6 cups water
2 chicken bouillon cubes (optional)
1 cup bacon, apple smoked and uncured (chopped small)
1 cup cremini mushroom, chopped
1 small onion, chopped medium
2 teaspoons fresh garlic, chopped
1 tablespoon unsalted butter
1/4 cup fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
1 teaspoon fresh rosemary, chopped fine
1 teaspoon fresh thyme, chopped fine
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon kosher salt

Steps:

In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional). Bring to a boil and cover. Let cook for about 10-15 minutes or until all vegetables are JUST tender. DO NOT OVER COOK. Drain and set aside.
In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy. Turn to Med-High and add your onions and mushrooms. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
Add the garlic, butter, chives, parsley, rosemary and thyme. Saute for about 2-3 minutes to toast garlic and infuse herbs.
Add drained root veggies and squash. Mix to completely combined. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
Serve hot.
You may add left over bits of duck or turkey to this dish. I served it as a side with wild roasted duck and fresh steamed veggies. VERY rich and delicious.

Nutrition Facts : Calories 176.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 148.3, Carbohydrate 36.6, Fiber 5.6, Sugar 2.4, Protein 2.7

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