Two potato vegetable hash

6 servings

Ingredients

QuantityIngredient
2largesSweet potatoes or yam, peeled and grated coarsely (2 cups)
2largesBaking potatoes, grated coarsely (2 cups)
2smallsZucchini, coarsely grated ( cup)
2smallsTurnips or rutabaga's coarsely grated (1 cup) (peeled)
cupWater
1tablespoonChicken soup boullion
1tablespoonOnion flakes
2teaspoonsParsley
½teaspoonTarragon
teaspoonPepper, or to taste

Directions

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.