Veggie HASH
- 30m Prep Time
- 40m Cook Time
- 1h 10mReady In
A hearty vegetable hash with roasted potatoes, turnips, butternut squash, beets, and mushrooms, sautéed with onions and collard greens, topped with poached eggs and a tangy red pepper coulis.
Ingredients
- 454 g Yukon Gold potatoes cut into ½-inch dice
- 454 g turnips peeled and cut into ½-inch dice
- 454 g butternut squash peeled and cut into ½-inch dice
- 73.9 ml extra-virgin olive oil divided
- 454 g red beets peeled and cut into ½-inch dice
- 227 g button mushrooms cut into ¼-inch slices
- 0.5 yellow onion cut into thin slices
- 1 collard green leaf deveined and thinly sliced (chiffonade) (about 1 cup)
- 29.6 ml Worcestershire sauce
- 14.8 ml Texas Pete or Crystal hot sauce
- 14.8 ml unsalted butter
- 44.4 ml Big Herb Blend
- Kosher salt and freshly ground black pepper
- Granny’s Perfect Poached Eggs
- Red Pepper Coulis
- 2 pimento peppers drained
- 2 clove garlic peeled
- 59.1 ml red wine vinegar
- 88.7 ml canola oil
- 88.7 ml extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 251 mg
- Iron: 3.66 mg
- Magnesium: 83.2 mg
- Phosphorus: 242 mg
- Potassium: 1259 mg
- Zinc: 1.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml Worcestershire sauce
- 14.8 ml Texas Pete or Crystal hot sauce
- 14.8 ml unsalted butter
- 44.4 ml Big Herb Blend
- Kosher salt and freshly ground black pepper
- Granny’s Perfect Poached Eggs
- Red Pepper Coulis
- 59.1 ml red wine vinegar
- 88.7 ml canola oil
- 88.7 ml extra-virgin olive oil
Prepare
- 454 g Yukon Gold potatoes, cut into ½-inch dice
- 454 g turnips, peeled and cut into ½-inch dice
- 454 g butternut squash, peeled and cut into ½-inch dice
- 73.9 ml extra-virgin olive oil, divided
- 454 g red beets, peeled and cut into ½-inch dice
- 227 g button mushrooms, cut into ¼-inch slices
- 0.5 yellow onion, cut into thin slices
- 1 collard green leaf, deveined and thinly sliced (chiffonade) (about 1 cup)
- Drain 2 pimento peppers
- Peel 2 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a large bowl, toss the diced potatoes, turnips, and butternut squash with 2 tablespoons of the olive oil. Spread them in a single layer on a baking sheet. On a separate baking sheet, toss the diced beets with 1 tablespoon of the olive oil.
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Step 2.
Roast the potatoes, turnips, and squash for 25 minutes, or until easily pierced with a paring knife. After 15 minutes, add the sliced mushrooms to the same baking sheet and stir to combine. Roast the beets at the same time for 40 minutes total. Once done, toss all roasted vegetables together and set aside.
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Step 3.
While the vegetables roast, make the red pepper coulis: Place the drained pimento peppers, peeled garlic cloves, and red wine vinegar in a blender. With the blender running, slowly drizzle in the canola oil and olive oil until emulsified. Season with salt and pepper to taste. Set aside.
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Step 4.
In a large cast-iron skillet or sauté pan over medium-high heat, heat the remaining 2 tablespoons olive oil until shimmering. Add the sliced onion and sauté for 3 minutes, until translucent and beginning to brown on the edges. Add the sliced collard greens and sauté for another 3 minutes, until wilted.
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Step 5.
Add all the roasted vegetables to the skillet and sauté until heated through, 3 to 4 minutes. Add the Worcestershire sauce, hot sauce, and butter, stirring to combine. Stir in the Big Herb Blend, then season with salt and pepper to taste.
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Step 6.
Serve the veggie hash in individual cast-iron skillets or plates, topped with poached eggs and a drizzle of red pepper coulis.