Vegetarian Hash
- 3/4 lb small new potatoes, left unpeeled
- 1 small acorn squash, peeled and cut into 1/4-inch pieces
- 1 tsp fresh rosemary, chopped, divided
- 1/2 tsp sea salt, divided
- 1/2 tsp fresh ground black pepper, divided
- Olive oil cooking spray
- 4 tsp olive oil, divided
- 2 shallots, minced
- 2 cups broccoli, shredded
- 1/3 cup each red and green bell pepper, thinly sliced
- 2 tsp fresh lemon juice
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Acorn squash, peeled and cut into 1/4-inch pieces, small (1)
- Broccoli (2 cups)
- Each red and green bell pepper (1/3 cup)
- Potatoes, small new (3/4 lb)
- Rosemary, fresh (1 tsp)
- Shallots (2)
- Cooking & Baking
- Black pepper, fresh ground (1/2 tsp)
- Olive oil (4 tsp)
- Olive oil cooking spray (1)
- Sea salt (1/2 tsp)
- Drinks
- Lemon juice, fresh (2 tsp)
Preparation
Read recipe preparation on cleaneatingmag.com
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Published February 9, 2012 (1 year ago).
15 people saved this recipe.
