One-Pan Root Vegetable Hash
User Reviews
5
One-Pan Root Vegetable Hash
Description
Starting on medium heat, paprika is briefly heated in neutral oil to release its aroma before diced onion and chopped garlic are added and softened. A mix of root vegetables—potato, beet, sweet potato, parsnip, and carrot—are tossed in and cooked for 10 to 15 minutes, stirring often for even cooking and natural caramelization. The result is a colorful medley with contrasting textures as each vegetable softens while maintaining some bite.
The mild earthiness of the beets and parsnips balances the sweetness of the carrots and sweet potatoes. Seasoning simply with salt and pepper enhances the natural flavors. Optionally, freshly chopped parsley, dill, or chives add a bright herbal note when served.
This hash works well as a hearty side dish to eggs or meat, or as a vegetarian main. Using one pan simplifies preparation and cleanup. Attention to cutting vegetables into even-sized pieces ensures uniform cooking. Cooking time may vary depending on the size of the dices and skillet heat.
Ingredients
- 1 tablespoon neutral oil for medium-high heat
- 1 teaspoon paprika
- 1 cup onion diced
- 2 garlic chopped, cloves
- 2 cups potato any variety, diced
- ½ cup beets diced
- ½ cup sweet potato diced
- ½ cup parsnips diced
- ½ cup carrot diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- parsley optional, freshly chopped, or dill or chives
Instructions
- Heat a skillet on medium heat and add 1 tablespoon of oil. When hot, add paprika. Let it sizzle for 15 seconds to bring out the flavor, then add onion and garlic. Saute for 2 to 3 minutes until onions begin to soften.
- Add potatoes, beets, sweet potatoes, parsnips, carrots to the skillet and let cook on medium heat for 10 to 15 minutes, stirring often until veggies are cooked through. Season with salt and pepper.
- Optioanly, garnish with freshly chopped parsley, dill, or chives.
Notes
- Cut vegetables into even-sized pieces to ensure they cook uniformly and evenly.
- Using a food chopper can speed up prep time and create consistent cuts.
- Choose a large skillet so all vegetables make contact with the pan; a small skillet slows cooking and reduces evenness.
- Adjust cooking time based on vegetable size and quantity for tender doneness without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 625mg | 26% |
| Potassium | 749mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5289IU | 106% |
| Vitamin C | 29mg | 32% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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