Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

summer vegetable hash

cathylynne29 avatar
Recipe by
cathy tate
@cathylynne29
high point, NC

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.

►
yield 8 serving(s)
prep time 35 Min
cook time 35 Min
method Pan Fry

Ingredients For summer vegetable hash

  • 5 slice
    bacon
  • 2 Tbsp
    olive oil
  • 1 lg
    sweet onion
  • 1 lg
    russet potatoes
  • 1 lb
    brussel sprouts
  • 1 pkg
    baby carrots
  • 1 Tbsp
    champagne vinegar
  • 2 clove
    garlic/sliced
  • 2 Tbsp
    water
  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT