Spring Vegetable Hash
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Spring Vegetable Hash

Savory spring vegetables as a main course.

Yield: 6-8 servings


Fill a medium saucepan with water. Add potatoes and bring to a boil. Once boiling, reduce heat and simmer for 5 minutes.

Add carrots and continue cooking for about 10 minutes more or until potatoes and carrots are just tender.

Remove from heat, drain and set aside to cool. Once cool enough to handle, cut potatoes and carrots into ½-inch cubes and set aside.

Heat butter and oil over medium heat in a large skillet. Add onions and cook about 10 minutes, until transparent and golden around edges. Add red peppers and cook, stirring occasionally, another 10 minutes. Add half of each the thyme and rosemary.

Add potatoes and carrots and mix well. Cook over medium heat, stirring occasionally, until a golden crust forms on potatoes. This should take approximately 15 minutes.

Cut off asparagus tips and cut remaining tender parts in ½-inch lengths. (Discard woody ends.) Add asparagus, remaining thyme and rosemary, and water to skillet. Cook for about 3 more minutes, until stock reduces and thickens slightly and asparagus is tender.

Season mixture with pepper and transfer to serving platter.


  • 1 ¼ pounds small red potatoes
  • ½ pound carrots, peeled
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2 red peppers, cut into ½-inch cubes
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • ½ pound asparagus
  • 1 cup water
  • Freshly ground pepper to taste

Nutritional Data Per Serving

  • Calories: 144
  • Fat: 6 grams
  • Carbohydrates: 21 grams
  • Protein: 3 grams
  • Sodium: 30 milligrams

Recipe adapted by Shannon Brockman, EHC dietetic intern, from Martha Stewart Living, April/May 1994

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