Potato and Autumn Vegetable Hash

Name: Potato and Autumn Vegetable Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 inches diameter golden baby beets with green tops attached (about 1 bunch); 6 inches diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch); 59 milliliters (1/2 stick) butter, cut into 1/2-inch cubes; 907 grams butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups); 1 Tbsp chopped fresh rosemary; 79 milliliters olive oil; 1 Tbsp chopped fresh oregano; 1 Tbsp chopped fresh Italian parsley; 680 grams russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups); 454 grams garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)

Potato and Autumn Vegetable Hash is a gluten free and vegetarian side dish. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 319 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up russet potatoes, garnet yams, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk all ingredients in smallbowl. DO AHEAD: Can be made 4 days ahead.Cover and chill. Bring to room temperatureand rewhisk before using.

Equipment you will use

Whisk

Preheat oven to 350°F.

Equipment you will use

Oven

Cutgreens and stems off all beets; discardstems. Coarsely chop enough beet greensto measure 4 loosely packed cups. Bringmedium saucepan of salted water to boil.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

Add greens and cook just until wilted, about1 minute.

Ingredients you will need

Greens

Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish.

Ingredients you will need

Beet

Equipment you will use

Glass Baking Pan

Pourhalf of herb oil over beets; sprinkle with saltand pepper. Cover baking dish with foil androast beets until tender when pierced withsmall sharp knife, about 1 hour.

Ingredients you will need

Pepper

Beet

Cooking Oil

Equipment you will use

Baking Pan

Knife

Aluminum Foil

Removefrom oven and let beets stand until coolenough to handle. Peel beets; cut into1/2-inch pieces and reserve. DO AHEAD: Beetgreens and beets can be made 1 day ahead.Cover separately and chill.

Ingredients you will need

Beet

Equipment you will use

Oven

Increase oven temperature to 375°F.

Equipment you will use

Oven

Combine squash, potatoes, and yams inlarge bowl.

Ingredients you will need

Potato

Squash

Yam

Equipment you will use

Bowl

Add remaining herb oil andtoss to coat.

Ingredients you will need

Cooking Oil

Sprinkle generously with saltand pepper.

Ingredients you will need

Pepper

Spread vegetable mixtureevenly on large rimmed baking sheet. Roastuntil vegetables are tender when piercedwith knife and lightly browned aroundedges, stirring and turning vegetablesoccasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead.

Ingredients you will need

Vegetable