Friday, December 24, 2010

Winter Vegetable Hash

Meatless Wednesday!

I found this recipe on allrecipes, and figured it was a great choice.  It used up several things in my fridge from the co-op, seemed easy enough, and would mean a meatless meal for the week.  Yes, it had squash in it, but I figured it would be easy enough for BAJ to pick them out and wouldn't affect the flavor.

I started preparing it, and discovered the acorn squash (merely a week old and kept in the fridge) had gone moldy inside.  So, having read some of the reviews, I made modifications and threw in whatever I had around the house.

So, I started with the oil and the butter, then added my onion and potatoes.  I was chopping as I went, so I let those go for awhile, added some carrots and celery, then some red pepper and shallot.  Finally, I added in the mushrooms.  I seasoned with garlic powder, salt, and pepper.  I also added some balsamic.  Then, when the potatoes were soft, and the carrots were slightly crunchy, I added the kale and the sage (which I diced) until the kale was good and wilty.

I enjoyed it enough to eat two platefuls, but certainly not enough to make again.  BAJ, however, started by picking out the kale, then finally just stopped eating because he really didn't like it.  The Boy went through his, "I don't like that, even though I haven't even tasted it" routine, then finally had a taste.  He said he liked it, but then wouldn't eat any more.

Ah well.  You can't always win, but at least I didn't waste the vegetables without even trying something, like sometimes happens with stuff from the co-op!

Here's the original recipe, in case someone stumbles onto my blog looking for the vegan website and wants to try.


  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound Yukon Gold potatoes, diced
  • 1/2 pound fresh shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 1 small acorn squash, diced
  • 1 shallot, finely chopped
  • 2 teaspoons garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 cup chopped kale
  • 4 sprigs fresh sage


  1. 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.
  2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

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