Potato And Autumn Vegetable Hash Food

POTATO AND VEGETABLE HASH

Steps:

• Chop the potatoes into 1/2 inch cubes.
• Chop the celery, onion, and carrots into 1/4 inch cubes.
• Mince the garlic.
• Melt half a stick of butter in a large frying pan, over medium-high heat.
• Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan.
• Cook vegetables, stirring frequently, for 10 minutes over medium-high heat.
• Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar.
• Cook for another 7-8 minutes, stirring frequently.
• Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes.
• It is done when the sweet potatoes are crispy on the outside, and soft on the inside.

WINTER VEGETABLE HASH

Steps:

• Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS

Steps:

• Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
• Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
• Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.