Summer Vegetable Hash

cathy tate


Ya'll know I love summer and all the wonderful vegetables it brings. This recipe is a good way to use up any spare or left over vegetables that you have. You can also just use the vegetables you have when you what something different.Your family just loves it.


☆☆☆☆☆ 0 votes

35 Min
35 Min
Pan Fry


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  • 5 slice
  • 2 Tbsp
    olive oil
  • 1 large
    sweet onion
  • 1 large
    russet potatoes
  • 1 lb
    brussel sprouts
  • 1 pkg
    baby carrots
  • 1 Tbsp
    champagne vinegar
  • 2 clove
  • 2 Tbsp
  • ·
    salt and pepper to taste

How to Make Summer Vegetable Hash


  1. Cook bacon in a 12-in skillet over medium heat until crisp. Remove bacon, reserving 2TBS drippings in skillet. Using kitchen knife coarsely chop bacon.Set aside.
  2. Add olive oil to skillet. Add potatoes and baby carrots with small amount the tops on them to the skillet. Cover stirring occasionally 5-6 minutes until slightly tender.
  3. Combine champagne vinegar and 2TBS water. Add sliced brussels sprouts, garlic and vineger mixture to skillet. Cover and cook, stirring occasionally, 5 min or until vegetables are tender. Stir in bacon, add salt and pepper

Printable Recipe Card

About Summer Vegetable Hash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy

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