Hash is such a comfort food and it is really economical when you are feeding a family of eight. To be honest it is nearing the end of the month and the refrigerator was looking a little barren. I was deciding what to make for lunch and the self conversation went something like this:
“Hmmm…??? Let me see here, one sweet potato, one red onion, oh and I see we have about an equal amount of beets and parsnips, so hash it is!”
This is such an easy side dish and it really is a forgiving dish to make even if you over cook it or under cook it, it always seems to satisfy a hungry belly or more. Everyone asked for seconds. I think they would have had thirds, but they gobbled it all up. This dish can be served on the side or made into a main dish which is what I did by browning up some ground turkey with more chopped onions and just added it to the hash towards the end of cooking. It made a nice easy meal for a hungry crew. Everyone commented on the natural sweetness of this dish. We have kids sensitive to garlic so I rarely use it, but garlic normally pairs nicely with rosemary. This is a versatile dish that could be served for breakfast, lunch or dinner.
Rosemary & Cardamon Winter Root Hash
1 Large Sweet Potato, peeled and cubed
5 Parsnips peeled and cubed
5 Beets Large, peeled and cubed
2 tsp Rosemary heaping or rounded
1 cup Red Onion diced
1/4 tsp Cardamom
1/2 tsp Salt or to taste
Pepper to taste
1. Heat a large cast iron frying pan or large fry pan with olive oil. The oil should be about 1/8 inch covering the bottom of the pan to begin.
Tip: To see if the pan is ready lightly flick a tad bit of water onto it and the water should jump.
2. Add in all your diced vegetables and your seasonings.
3. Cook on medium high heat. Don’t over stir the vegetables and use a scrapper in a flipping action to turn them over.
I like to let my hash get a slight crust before flipping. If you overcrowd your vegetables the hash will be softer, but if you have less root veggies in the pan you can achieve a better crust when flipping because they will not be piled high to steam cook in the center of the heap. I have a large family and huge pan, so it is inevitable that I will have a softer hash. So, I tend to cook my hash to the point of just about charring to get a desired crust on at least a portion of the hash.
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