Vegetable Hash

4 cups potatoes, diced
1/4 cup red peppers, diced
1/4 cup green peppers, diced
1/4 cup yellow onion , diced
1/4 cup green onions, diced
1/4 cup sun-dried tomatoes, soaked and minced
1 large cloves garlic, mashed or finely minced
1/4 cup celery, diced
1/4 cup carrots, shredded
1/4 cup eggplant, diced
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon red pepper flakes
1/4 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg
1/2 cup butter or olive oil (or vegetable oil)

Peel potatoes, and parboil for about 10 minutes. Drain, cool and dice. Put in a large bowl and add rest of ingredients, mix gently. Heat large heavy skillet or frying pan on medium heat. Add butter or olive oil, heat until bubbling. Do not overheat. Pour in mixture, stir to coat all. Spread mixture evenly in pan. Lower heat to medium low. Cook loosely covered for about 10 to 15 minutes. Stir occasionally, spreading mixture back evenly in the pan until lightly brown.

Serves 8.

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