Vegetable hash

Yield: 8 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 \N Onion, diced
2 \N Cloves garlic, chopped
2 \N Large baking potatoes,-
\N \N Peeled & diced
1 \N Large sweet potatoe, -
\N \N Peeled and diced
½ cup Water
1 \N Zucchini, diced
1 \N Red pepper, diced
1 teaspoon Salt
½ teaspoon Pepper
¼ cup Chopped fresh chives

Heat oil in large non-stick skillet. Add onions and garlic; cook a few minutes until onions are softened. Add potatoes and sweet potato; cook until lightly browned, about 10 minutes. Add water; cook until about half the water evaporates, about 5 minutes. Add zucchini, red pepper, yellow pepper, salt and the pepper. Cook until vegetables wilt. Mash vegetables lightly and sprinkle with chives. Makes 6 to 8 servings. Source: The Toronto Star. Oct. 9, 1996 ch.

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