Living by MaD

A Mother & Daughter team that has a lot to say about home, garden & food

Autumn Hash

2 Comments

My good  friends invited me for dinner recently and made a lovely dinner of skirt steak and a vegetable that had my going back for seconds and scraping my plate.  This is very unusual behavior for me since it’s no secret that I generally feel vegetables are a necessary evil and never eat more than I have to.

So what was worth a second or third helping – a beet and brussels sprout hash!

This simple recipes makes a perfect side dish for skirt steak, maybe a turkey.  Or as we ate it last night,  with a fried egg.

Chop 2 medium size potatoes, a beet and brussels sprouts.  Meanwhile, saute a shallot and a couple of pieces of bacon (or pancetta or prosciutto) in a cast iron skillet. Toss veggies into skillet and add herbs.  My friend used herbes de provence which was delicious.  I didn’t have any handy so I used thyme, basil and oregano.  I think rosemary would have been great.  Use whatever you like.  Place in 450 degree oven until done, with a few crispy pieces, about an hour.

Beet and Brussel Sprouts Hash

Beet and Brussel Sprouts Hash

Hash with a couple of fried eggs

Hash with a couple of fried eggs

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2 thoughts on “Autumn Hash

  1. Pingback: Ham and Potato Hash | Mammy2Grammy

  2. Pingback: Holiday Leftover Hash: Something Good For Black Friday « Putney Farm

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