Two potato vegetable hash

Yield: 6 servings

Measure Ingredient
2 larges Sweet potatoes or yam, peeled and grated coarsely (2 cups)
2 larges Baking potatoes, grated coarsely (2 cups)
2 smalls Zucchini, coarsely grated ( cup)
2 smalls Turnips or rutabaga's coarsely grated (1 cup) (peeled)
1¼ cup Water
1 tablespoon Chicken soup boullion
1 tablespoon Onion flakes
2 teaspoons Parsley
½ teaspoon Tarragon
⅛ teaspoon Pepper, or to taste

Combine the vegetables, water and spices in a large skillet. Cook, uncovered, on high heat until vegetables are crisp tender and most of the water has evaporated, about 10-15 minutes. Serve immediately.

Origin: Adapted from Watkins Jiffy Dinner Cookbook. Shared by: Sharon Stevens, May/95.

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